Here's a favorite raspberry recipe from Eileen McPhail of McPhail Farms in Whatcom County, where more than half of the nation's raspberries are grown:

- 1 3-oz. package raspberry instant gelatin

- 1/4 cup sugar

- 1 1/4 cups boiling water

- 1 tablespoon lemon juice

- 1 10-oz. package frozen raspberries or equivalent amount of fresh berries

- 1 3-oz. package cream cheese

- 1/3 cup powdered sugar

- 3/4 teaspoon vanilla

- dash of salt

- Nine-inch round or square graham crust

Dissolve gelatin powder and sugar in boiling water. Add berries and lemon juice. Stir till berries thaw, if using frozen. Chill till partially set. Meanwhile blend cream cheese, powdered sugar, vanilla and salt. Fold in small amount ot whipped cream, then fold in remainder. Spread half the white cheese mixture over bottom of crust. Cover with half the red gelatin mixture. Repeat layers. Chill till set.