Creamy raspberry dessert

Yield: 10 servings

Measure Ingredient
1 cup Graham cracker crumbs
3 tablespoons Sugar
1 cup Butter or margarine --
\N \N Melted
\N \N Filling:
1 pack Raspberries, frozen -- 10 oz
\N \N Thawed
¼ cup Cold water
1 \N Envelope gelatin --
\N \N Unflavored
1 pack Cream cheese -- softened
8 \N Oz
½ cup Sugar
1 cup Whipping cream -- whipped
\N \N Fresh raspberries and
\N \N Whipped cream -- for
\N \N Garnish

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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