1-1/2 cups graham cracker crumbs
1/3 cup melted butter
3 Tbs. sugar
8 oz. cream cheese, softened
3/4 cup sifted powdered sugar
1 tsp. vanilla extract, optional
1-1/2 cups whipped topping
1 cup sugar
1 cup water
3 Tbs. cornstarch
3 Tbs. raspberry gelatin
2 cups fresh or frozen raspberries
Preheat oven to 350 degrees. Mix all ingredients together in a bowl and press in
a 7-by-11-inch baking dish.
Bake 8 to 10 minutes and cool.
Using an electric mixer, whip cream cheese in a bowl. Mix in powdered sugar and
vanilla, if desired. Fold in whipped topping. Spread on top of cooled crust. Put
In a saucepan, cook sugar, water, and cornstarch until thickened and clear.
Remove from heat and add gelatin. Stir until dissolved. When cool, add fresh
raspberries. (If using frozen raspberries, add to sauce before it cools.) Spread
raspberry mixture over top of cream cheese layer and refrigerate until top layer