Creamy Raspberry Dessert
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter or margarine, melted
1 pkg. (10 oz.) frozen raspberries, thawed
1/4 cup water
1 envelope unflavored gelatin
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1 cup whipping cream, whipped
fresh raspberries for garnish
whipped cream for garnish
Combine crumbs, 3 tablespoons sugar and butter. Press onto the bottom of an 8 or 9-in. springform pan. Bake at 350ºF. for 10 minutes. Cool.
Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes. Cook and stir over Low heat until gelatin dissolves. Remove from heat. Cool for 10 minutes 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 crust. Chill for 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream.