Raspberry Supreme from Esther

(This makes 2 pans but it is always such a favorite you may want that much anyways!)

1 white cake box mix, divided into two pans

2 pkg (8oz) cream cheese

1 1/3 c. powdered sugar

4 Tbsp lemon juice

2 Tbsp vanilla

2 c. whipping cream

2 c. sugar

2 c. water

4 Tbsp cornstarch

½ tsp salt

1 pkg (6oz) raspberry Jell-O

2 pkg frozen raspberries

Make the cake mix according to directions and divide batter into two 9x13 pans. Bake at 350 for 15 minutes or until just done. Let cool.

Mix in a large bowl cream cheese, powdered sugar, lemon juice, vanilla. Then add the whipping cream. Spread mixture over cooled cakes.

Place the sugar, water, cornstarch and salt in a large pot. Boil until thickened. Add the raspberry Jell-O. Boil another 5 minutes, stirring constantly. Remove from heat. Add 1 tsp of vanilla. Stir in the frozen raspberries. Cool and let thicken slightly. Pour mixture over the cakes and whip cream mixture. Refrigerate until topping sets (about 2 hours).