Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Graham cracker crumbs Unflavored
3 tb Sugar 1 pk Cream cheese -- softened
1 c Butter or margarine -- 8 Oz
Melted 1/2 c Sugar
Filling: 1 c Whipping cream -- whipped
1 pk Raspberries, frozen -- 10 oz Fresh raspberries and
Thawed Whipped cream -- for
1/4 c Cold water Garnish
1 Envelope gelatin --

Combine crumbs, 3 tablespoons sugar and butter. Press onto the bottom
of an 8 or 9 inch springform pan. Bake at 350 deg. for 10 min. Cool.
Meanwhile for filling, drain raspberries and reserve juice. Set
berries aside. In a small saucepan, combine juice, cold water and
gelatin. Let stand 5 min. Cook and stir over low heat until gelatin
dissolves. Remove from the heat; cool for 10 min. 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. Just before serving, run knife around edge of pan to
loosen. Remove sides of pan. Top with fresh raspberries and whipping
cream. Yield: 10 servings.

Recipe By : Taste Of Home

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