Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 2 packages (3 oz. each) raspberry gelatin
- 2 cups boiling water
- 3 cups fresh OR frozen raspberries
- 2 cups graham crackers crumbs (32 squares)
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1-1/2 cups cold milk
- 1 package (3.4 oz.) instant vanilla pudding mix
- 1 package (8 oz.) cream cheese softened
From: Jean Washburn, of Hartford, WI
Makes: 12 to 15 servings
In a large bowl, combine the gelatin and water; stir until the gelatin is dissolved. Then fold in the raspberries. Refrigerate for 1 hour or until syrupy.
In a small bowl, combine the graham cracker crumbs, brown sugar and butter. Press mixture into a greased 9 x 13 x 2 inch pan.
In a large mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.
In another mixing bowl, beat the cream cheese until smooth, then gradually add the pudding. Spread this over the crust. Then spoon gelatin mixture over the top.
Chill until set before serving. Refrigerate any leftovers.
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