Recipe - Creamy Raspberry Dessert

1 cup Graham cracker crumbs
3 tablespoon Sugar
One fourth cup Butter or margarine, melted

FILLING
1 pack (10ounce) frozen
raspberries, thawed
One fourth cup Water
1 Envelope unflavored gelatin
8 ounce Cream cheese, softened
One half cup Sugar
1 cup Whipping cream, whipped
Fresh raspberries
Whipped cream for garnish

Combine crumbs, 3 T. sugar and butter. Press onto the bottom of an 8 or 9"
springform pan. Bake at 350 f. for 10 minutes. Cool. Meanwhile, for
filling, drain raspberries and reserve juice. Set berries aside. In a small
saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes.
Cook and stir over Low heat until gelatin dissolves. Remove from heat. Cool
for 10 minutes in a mixing bowl, beat cream cheese and sugar unitl blended.
Add berries and gelatin mixture. Beat on Low until thoroughly blended.
Chill unitl partially set. Watch carefully, as mixture will set up quickly.
By hand, gently fold in whipped cream. Spoon into crust. Chill for 6 hours
or overnight. Just before serving, run a knife around edge of pan to
loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.
MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home magazine, April '93

Posted to MCRecipe Digest V1 #500 by Roberta Banghart
bobbi744@sojourn.com on Mar 04, 1997.