Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Jello, raspberry; 3 oz pkg |
| ¼ cup | Sugar |
| 1¼ cup | ;boiling water |
| 10 ounces | Raspberries; fresh or frozen |
| 1 tablespoon | Lemon juice |
| 8 ounces | Cream cheese |
| ½ cup | Sugar, powdered |
| 1 teaspoon | Vanilla |
| \N dash | Salt |
| 1 cup | Whipped cream |
| 1 cup | Graham crackers; crushed |
| ¼ cup | Butter; melted |
| 3 tablespoons | Sugar, powdered |
Dissolve jello and sugar in boiling water. Sprinkle lemon juice over raspberries, add to jello and chill until partially set. Meanwhile, cream together cream cheese, sugar, vanilla and salt. Fold whipped cream into cream cheese mixture. Add melted butter and 3 tb powdered sugar to crushed graham crackers. Press ¾ cup mixture into an 8x8 pan. Reserve ¼ cup mixture for top. When jello is partially set, pour on top of crumbs, chill 10 minutes and top with cream cheese mixture. Sprinkle remaining crumbs on top of cream cheese and chill.
Serves 8-10.
from UVRMC lab cookbook posted by Jeanne Geake Submitted By JEANNE GEAKE On 02-21-95