1 (6 oz.) pkg. lemon Jello
1 (8 oz.) pkg. cream cheese, whipped
1 lg. Cool Whip

Dissolve Jello in 2 cups boiling water. Add whipped cream cheese. Put 14 ice cubes on top. Put in refrigerator until cool and partially set. Take out of refrigerator and remove ice chips. Beat in Cool Whip. Unmold and serve with raspberries.