3-3oz. pkg. raspberry jello � cup sugar 2 � cups boiling water 2 cups raspberry with liquid & 2 tsp. lemon juice Mix jello, sugar, boiling water until dissolved. Add raspberries and lemon juice. Let set until almost thick. 1-12 oz cool whip 8 oz. cream cheese softened 2/3 cup powdered sugar 1 tsp. vanilla dash salt Mix together all but cool whip until smooth, fold cool whip into cream cheese. Crust: 2 cups graham crackers crushed 1/3 cup sugar � cup butter melted Press in 9x13 pan. Layer cream cheese mixture, jello, cream cheese mixture, jello, cream cheese mixture. Refrigerate.