No Bake Raspberry Jello Lasagna

No Bake Raspberry Jello Lasagna 2 1/2 cups graham cracker crumbs divided 1 stick butter melted 8 ounce package cream cheese softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3 ounce package Jell-O Raspberry Jelly Powder 1 cup boiling water 1 tablespoon lemon juice 2 cups frozen raspberries 2 8 ounce container frozen whipped topping thawed In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up. In a large bowl, combine the softened cream cheese, powdered sugar, vanilla and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust. Whisk raspberry jell-o powder and boiling water together in a separate large bowl until gelatin has dissolved and stir in lemon juice. Gently fold frozen raspberries into warm gelatin. Cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan. Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight. Top with the remaining graham cracker crumbs (you may not use it all), and decorate with fresh raspberries before serving.