Creamy Raspberry Dessert

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 1 package (10 ounces) frozen raspberries, thawed
• 1/4 cup cold water
• 1 envelope unflavored gelatin
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 cup heavy whipping cream, whipped
• Fresh raspberries and mint

1. In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350u0b0 for 10 minutes. Cool.
2. Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
3. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
4. In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
5. Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
6. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

graham cracker crumbs, sugar, butter, frozen raspberries, cold water, unflavored gelatin, cream cheese, sugar, heavy whipping cream, fresh raspberries

Taken from www.tasteofhome.com/recipes/creamy-raspberry-dessert/ (may not work)