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Preheat oven to 350 degrees.
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Mix the crushed wafers with the melted butter and press into the bottom and 1 inch up the sides of a 9 inch pie plate.
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Bake for 10 minutes.
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Mix gelatin with boiling water until dissolved.
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Add the sugar, lemon juice and raspberries.
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Refrigerate until partially set, about 1 1/2 hours. This time will vary depending on if you use frozen or fresh raspberries...frozen will set faster.
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When gelatin is partially set, pull it out of the fridge and set aside.
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Beat whipping cream until stiff peaks form. In a separate mixing bowl beat cream cheese and powdered sugar until smooth.
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Add the whipping cream and vanilla to cream cheese mixture and mix just until combined.
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Spread half of the cream cheese mixture onto the crust. Then spread half of the gelatin. Repeat layers.
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Refrigerate for 6-8 hours or overnight.