Heavenly Raspberry Jello

2 (3 oz.) pkg. raspberry Jell-o
2 bags frozen raspberries
2 cups whipping cream
1/3 cup sugar
1 tsp. vanilla
8 oz. cream cheese, room temperature
Whipped topping
Dissolve Jello in 2 cups of boiling water. Add 2 cups cold water. Add raspberries and refrigerate until soft set.
Beat whipping cream with 1/3 cup of sugar and 1 tsp. vanilla until stiff (reserve 1/2 to 1 cup whipped cream). Beat cream cheese until fluffy. Add to whipped cream. Beat until blended.
In a large glass bowl, layer the two mixtures. Begin with Jello, cheese mixture and end with Jello. Top with reserved whipped cream. (Optional: decorate top with whipped cream through a decorating bag, and garnish with extra raspberries and mint leaves.)