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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