Blend room temperature cream cheese and marshmallow cream with electric mixer until smooth and creamy.
Spread the cream cheese mixture in the bottom of the baked pie crust and chill in refrigerator.
Combine water, cornstarch and sugar in a medium kettle.
Cook the mixture over low heat, stirring constantly until mixture boils. Cook over low heat for two minutes or until mixture is clear and thick. Remove from heat. Add the Jell-O and stir until dissolved.
Fold in raspberries and cool until thick but not set. You can place the mixture in the freezer to speed up the cooling time.
Once the mixture is cool pour it on the cream cheese filled pie crust. Chill for at least 4 hours. Top with whipped topping before serving.