In a medium saucepan, cook frozen berries (stirring occasionally) over medium high heat until the berries begin to turn into a juice. 4 minutes.
Stir in Sure-Jell and bring to a boil, stirring constantly. Stir in sugar and salt and bring back to a full boil. Cook for 2 more minutes, stirring constantly, until mixture thickens.
Pour the mixture into a fine mesh strainer and allow to drain into a medium bowl. To speed up the process, push the mixture through the strainer with the back of a spoon. The seeds will remain in the strainer.
(if a few slip through, no big deal)
Transfer 1/3 c of the raspberry mixture into a small bowl and set aside.
Gently fold the fresh raspberries into the rest of the raspberry puree. Spread mixture evenly over the bottom of the pie crust. Set aside.
In a large mixing bowl, dissolve Jell-O into hot water. Add cream cheese and 1/3 c raspberry puree, mix on high for 2 minutes, or until smooth. Mix in heavy cream, and continue to mix on high speed until mixture is fluffy (similar to a meringue). This will take another 3-4 minutes.
Spread mixture over fruit filling. Cover. Chill for at least 3 hours. Top with Cool Whip before serving.