Make jello according to package directions (except use 3 cups hot water instead of 2 cups cold and 2 cups hot water–the juice from the raspberries will get you the extra that you need).
Add raspberries, juice, and salt.
Stir until berries are completely thawed.
Chill until partially set.
While chilling, cut cream cheese until cubes and roll in nuts.
Put balls until jello. I find that if I let the jello set some first and then push the balls into the jello, they stay in place better.