Raspberry Dessert
Ingredients
- 1 c. graham cracker crumbs
- 1/4 c. melted butter
- 3 Tbls. white sugar
- 1 pkg. (10 oz.) frozen raspberries, thawed
- 1/4 c. cold water
- 1 envelope Knox gelatin
- 8 oz. cream cheese, softened (do not use low-fat)
- 1/2 c. sugar
- 1 c. heavy whipping cream, whipped
Instructions
Crust: Mix graham cracker, butter and sugar. Press into the bottom of an 8 or 9-inch spring form pan. Bake at 350 degrees for 10 minutes; cool.
Filling: Drain berries and set aside; reserving juice.
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 and cool 10 minutes.
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, about 8-10 minutes (watch carefully as mixture will set up quickly).
By hand, fold in whipped cream. Spoon mixture into crust. Chill at least 6 hours or overnight.
Before serving, run a knife around the edge of the pan to loosen.
Garnish with fresh raspberries and whipped cream.
NOTE: You can also use chocolate cookies crumbs for crust instead of graham crackers.