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    Raspberry Icebox Dessert


    Source of Recipe


    Aunt Saunny

    2 pkgs. (3 oz each) raspberry gelatin
    2 cups boiling water
    3 cups fresh or frozen raspberries
    2 cups graham cracker crumbs (about 32 squares)
    1/4 cup packed brown sugar
    1/2 cup butter or margarine, melted
    1 1/2 cups cold milk
    1 pkg. (3.4 oz) instant vanilla pudding mix
    1 pkg. (8 oz) cream cheese, softened

    In a bowl, combine gelatin and water; stir until gelatin is
    dissolved. Fold in raspberries. Refrigerate for 1 hour or until
    syrupy.
    In a small bowl, combine cracker crumbs, brown sugar, and butter.
    Press into a greased 9x13 pan. In mixing bowl, beat milk and pudding
    on low for 2 minutes. In another bowl, beat cream cheese until
    smooth. Gradually add pudding. Spread over crust. Spoon gelatin
    mixture over top. Chill until set. Refrigerate leftovers. Yields: 12-
    15 servings.





 

 

 


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