2 small packages raspberry Jell-o (sugarfree is fine)
2 cups boiling water, divided
Two 10 ounce cartons frozen raspberries, partially thawed
8 ounce package cream cheese, softened
Small amount of mayonnaise or milk to thin cream cheese
Dissolve one package Jell-o in one cup of boiling water. Add one carton partially-thawed raspberries. Pour into 9x9 inch pan and refrigerate until firm. Beat cream cheese and mayo or milk with an electric mixer until creamy. When Jell-o mixture is firm, spread over top, making sure the cream cheese mixture touches the pan all around. Refrigerate. Dissolve the second package of Jell-o in one cup of boiling water, stir in the second carton of raspberries, and pour over the cream cheese mixture. Refrigerate until firm. Slice into 9 squares and serve on lettuce.