Raspberry Patch Cream Pie

• 1 cup graham cracker crumbs
• 1/2 cup sugar
• 5 tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup confectioners' sugar
• 2 teaspoons 2% milk
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1-1/3 cups cold water
• 1/4 cup raspberry gelatin powder
• 3 cups fresh raspberries

1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350u0b0 for 9-11 minutes or until set. Cool on a wire rack.
2. For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.
3. For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.
4. Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.

graham cracker crumbs, sugar, butter, cream cheese, confectioners, milk, vanilla, sugar, cornstarch, cold water, raspberry gelatin powder, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-patch-cream-pie/ (may not work)