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CREAMY RASBERRY DESSERT

This is from one of the Country magazines and was submitted by Julianne Johnson.





List of Ingredients



• 1 cup graham cracker crumbs
  
• 3 tablespoons sugar
  
• 1/4 cup butter or margarine, melted
  
• FILLING:
  
• 1 package (10 ounces) frozen rasberries, thawed
  
• 1/4 cup cold water
  
• 1 envelope unflavored gelatin
  
• 1 package (8 ounces) cream cheese, softened
  
• 1/2 cup sugar
  
• 1 cup whipping cream, whipped
  
• Fresh rasberries and whipped cream for garnish
  






Instructions



1. Combine crumbs, 3 tablespoons sugar and butter. Press onto the bottom of an 8 or 9 inch springform pan. Bake 350 degrees for 10 minutes. Cool.
   
2. Filling: drain rasberries 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 and cool for 10 minutes.
   
3. In a mixing bowl, beat cream cheese and sugar until blended. Add berries and gelatin mixture. Beat on low until thoroughly blended. Chill until 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.
   
4. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. top with fresh rasberries and whipped cream. Yield: 10 servings.