Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Graham cracker crumbs
1/4 c Melted butter or margarine
1 Env unflavored gelatin
1/2 c Sugar
1 c Whipping cream, whipped
3 tb Sugar
10 oz Pkg frozen raspberries
8 oz Pkg cream cheese, softened
1 tb Grand Marnier

For crust, in a small bowl, combine crumbs, 3 tbs sugar and melted
butter. Press onto the bottom of a 9-inch springform pan. Bake in a
350-F oven for 10 minutes. Cool. For the filling, drain raspberries,
reserving juice. Set raspberries aside. In a small saucepan, combine
reserved juice, 1/4 cup cold water and gelatin. Let stand for 5
minutes. Cook and stir over low heat till gelatin dissolves. Remove
from heat. Cool for 10 minutes. In large mixer bowl, beat cream
cheese and 1/2 cup sugar with electric mixer on medium speed till
blended. Add reserved raspberries, Grand Marnier and
raspberry-gelatin mixture. Beat on low speed till well blended. Chill
till partially set (mixture will be the consistency of unbeaten egg
whites). By hand, gently fold whipped cream into partially set
raspberry mixture. Spoon into springform pan. Chill for 6 to 24
hours. Run knife around edge of pan to loosen. Remove side of pan.
Top with fresh raspberries and additional whipped cream, if desired.
From: Earl Shelsby Date: 25 Mar 94

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