Heat cream in saucepan. Add Splenda and vanilla. Dissolve gelatin in 1/4 cup of cold water. Add gelatin to cream and heat but do not boil. Stir in raspberries, then remove from heat. The more you stir raspberries, the more they become incorporated into mixture. Divide mixture into 4 dessert cups. Cover top of mixture with plastic wrap and refrigerate for at least 4 hours or until set!