1. Meanwhile, place chopped chocolate in a large bowl along with three tablespoons raspberry jello powder.
2. Heat one and a half cups parve whipping cream in microwave until it just comes to a boil. Immediately pour over chocolate and jello; stir until smooth. Let stand until cool but still liquid.
3. Beat mixture with a hand mixer until slightly soft peaks form; spread over crust. Freeze.
4. In a mixing bowl, beat remaining one and a half cups parve whipping cream and remaining jello until firm. Spread over chocolate filling, or see tip. Return to freezer.
For a very pretty presentation, pipe raspberry filling over mousse using a star tip, in overlapping concentric circles.