Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned.
Cool, Chill before filling.
Beat cream cheese with sugar, milk and vanilla til smooth.
Fold in half (1 8oz. tub) whipped topping.
Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt.
mixing bowl, pour dissolved jello over and toss gently to coat all.
To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz.