Bake for 10 minutes, then cool completely before adding the filling.
For the filling:
In a large mixing bowl, combine the cream cheese, sugar and vanilla. Beat with a hand mixer till well combined.
Fold in the whipped topping using a spatula. Spread evenly over the cooled crust.
Place in the refrigerator for 30 minutes.
For the topping:
Place the jello in a large mixing bowl and add the boiling water. Stir until combined.
Let cool completely. Stir occasionally.
Sprinkle the raspberries over the filling.
Spoon jello over the raspberries.
Place in the refrigerator for 30 minutes or until completely set.
Notes
How to store: Cover the dish with plastic wrap and refrigerate it until you’re ready to serve. Store any leftovers in the refrigerator for up to 5 days.