Raspberry Icebox Dessert

Raspberry Icebox Dessert

2 pkgs. (3 oz each) raspberry gelatin
2 cups boiling water
3 cups fresh or frozen raspberries
2 cups graham cracker crumbs (about 32 squares)
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
1 1/2 cups cold milk
1 pkg. (3.4 oz) instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened

In a bowl, combine gelatin and water; stir until gelatin is
dissolved. Fold in raspberries. Refrigerate for 1 hour or until
syrupy.

In a small bowl, combine cracker crumbs, brown sugar, and butter.
Press into a greased 9x13 pan. In mixing bowl, beat milk and pudding
on low for 2 minutes. In another bowl, beat cream cheese until
smooth. Gradually add pudding. Spread over crust. Spoon gelatin
mixture over top. Chill until set. Refrigerate leftovers.

Yields: 12-servings