Creamy Raspberry Dessert
Source of Recipe
Taste of Home
List of Ingredients
1 c. graham cracker crumbs
3 tbsp. sugar
1/4 c. melted butter or margarine
Filling:
1 10 oz. pkg frozen raspberries, thawed
1/4 c. cold water
1 envelope unflavored gelatin
1 8 oz. pkg cream cheese, softened
1/2 c. sugar
1 c. heavy whipping cream, whipped
whipped cream
Recipe
Combine crumbs, sugar and butter. Press into the bottom of an 8 or 9 inch springform pan. Bake at 350* 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 the heat, cool for 10 minutes. In a mixing bowl, beat cream cheese and sugar til blended. Add berries and gelatin mixture, beat on low until thoroughly blended. Chill til partially set. Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around the edges of the pan to loosen. Remove sides of the pan and top with fresh raspberries and whipped cream.
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