First boil the water. Then pour the lemon jello in and stir until it's dissolved.

In a large bowl beat the cream cheese until it is smooth. Next, slowly add the lemonade concentrate and mix well on a low speed. When that is all combined, add the lemon jello. After that, add in the cool whip and blend together. You want to make sure that everything is mixed together really well and smooth so that you get the creamy texture at the end.

Then, divide the mixture between two graham cracker crusts. Last, use a one cup measuring cup to measure out the raspberries. Then drop them in to each pie trying to put them in evenly.

Put the pies in the freezer for 4 hours or until firm. If you are using a store-bought graham cracker crust (which I recommend) place the plastic lid that came with it over the top of the pie. This makes it really easy to stack the pies while they firm up.

When you are ready to cut it up, take it out of the freezer and let it sit for about 5 minutes. Then use a knife that has been run under hot water to cut into the pie. You will have nice, clean slices and it also makes cutting through the raspberries a lot easier.