Creamy Raspberry Dessert

Recipe Ingredients

1 cup	146g / 5.1oz	Graham cracker crumbs
3 tablespoons	45ml	Sugar
1/4 cup	49g / 1.7oz	Butter or margarine - melted
		Filling
1		Frozen raspberries - thawed
1/4 cup	59ml	Water
1		Unflavored gelatin
8 oz	227g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Sugar
1 cup	237ml	Whipping cream - whipped
		Fresh raspberries
		Whipped cream for garnish

Recipe Instructions

Combine crumbs, 3 T. sugar and butter. Press onto the bottom of an 8 or 9" Springform pan. Bake at 350 f. for 10 minutes. Cool.

Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside. 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. Cool for 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. Watch carefully, as mixture will set up quickly.

By hand, gently fold in whipped cream. Spoon into crust. Chill for 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.

Source:
Taste of Home magazine, April '93

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