Filling- Sprinkle gelatin over milk in a small saucepan and let stand
for 1 minute. Stir over low heat until gelatin completely dissolved.
Set aside to cool slightly. In a mixer bowl, beat cream cheese on
medium for 3 minutes. Slowly add dissolved gelatin. Mix in lemon
juice and vanilla. Add marshmallow cream, beating on medium until
blended. Set aside. In a well-chilled bowl, whip cream on medium
high until soft peaks form. With the mixer still running, sprinkle
sugar into cream and continue whipping until firm peaks form. Fold
whipped cream and crushed raspberries into the mixture. Pour over
frozen crust. Chill until firm, about 6 hours. Run a hot knife around
the edge of the pan to loosen.