Raspberry Cream Crunch

2 small boxes raspberry gelatin
2 C. boiling water
8 oz. cream cheese
1 (8 oz.) container whipped topping
1 (14 oz.) can sweetened condensed milk
5-6 C. frozen raspberries
Chopped pecans
Additional whipped topping (optional)

Whip cream cheese, whipped topping together and sweetened condensed milk.

In separate bowl combine boiling water and gelatin. Fold 2 mixtures together.

Place raspberries into the bottom of a decorative glass bowl. Pour the mixture over raspberries. It almost instantly solidifies. Can refrigerate if not stiff enough. Top with additional whipped topping and pecans.