Ingredients
2 1/2 cups graham cracker crumbs (about 24 large crackers)
1 1/4 cubes butter
3 tbsp brown sugar
1/3 cup & 3 tbsp powdered sugar
6 oz raspberry jello (one large box)
1 10 oz package frozen raspberries
2 cups boiling water
1/4 cup sugar
1 tbsp lemon juice
1/2 cup to 1 cup cold water
1 (3 oz) package cream cheese
1 tsp vanilla
Whipped cream (to taste)
Directions
Mix graham cracker crumbs, butter, brown sugar and 3 tbsp powdered sugar.
Line 8 x 13 pan with mixture.
Chill.
Dissolve jello with boiling water and sugar.
Add raspberries and lemon juice.
Stir into jello until raspberries thaw.
Add cold water.
Partially set in refrigerator.
Whip cream cheese until creamy.
Add vanila and rest of powdered sugar.
Whip until stiff.
Dilute cream cheese with whipped cream, a little at a time until all folded in and light.
Layer crust, whipped cream, jello, whipped cream, jello.
Set and serve.
