1) Mix graham cracker crumbs with 6T powdered sugar and 1/2 cup melted butter. Spread about 2/3 of this mix on bottom of 9X12 pan.
2) Mix 2 1/2 cups boiling water with 6-oz pkg of raspberry jello. Add 1/2 cup sugar, 2 T lemon juice, and 2-10 oz pkgs of frozen raspberries. Let partially set.
3) Whip 1 pint cream and sweeten with with 1 cup powdered sugar.
4) Soften an 8-oz pkg cream cheese with a little milk and fold into whipped cream.
5) Put a layer of cream mix over crumb layer, then jello. Then another layer with cream.
6) Top remaining crumbs. 1/2 chopped nuts may be used also. Refrigerate.