1 (3 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
1/4 c. sugar
1 (10 oz.) box frozen raspberries
1 tbsp. lemon juice
4 oz. cream cheese
1/3 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
2 c. Cool Whip

Dissolve Jello in boiling water. Add sugar, frozen raspberries, and lemon juice. Chill until syrupy. Blend together the cream cheese, powdered sugar, salt, and vanilla. Fold in Cool Whip. Spread 1/2 the cheese mixture in a baked pie shell. Then add all the raspberry mixture and remaining cheese mixture. Chill.