raspberry cream cake

from Carolyn Smith
1 cup graham cracker crumbs
¼ cup melted butter
3 TBS powdered sugar
Mix together and press into bottom of pan to make a crust.
Filling:
1 – 3oz package raspberry jello
¼ cup sugar
10 oz package frozen raspberries
1 TBS lemon juice
Dissolve jello and sugar in water. Add berries and lemon juice. Chill until partially set.
Topping:
2 packages cream cheese
½ cup powdered sugar
1 tsp vanilla
Dash salt
Cream together and add 1 cup whipped cream. Spread over set jello. Chill thoroughly.