Raspberry Icebox Dessert

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

1. In a bowl, combine gelatin and water.
2. Stir until gelatin is dissolved.told in raspberries.
3. Refrigerate for 1 hour or until syrupy.
4. In a small bowl, combine the cracker crumbs, brown sugar and butter.
5. Press into a greased 9 x 13-inch dish.
6. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.
7. In another bowl, beat cream cheese until smooth.
8. Gradually add the pudding mixture.
9. Layer over crust.
10. Spoon gelatin mixture over the top.
11. Chill until set.
12. Refrigerate leftovers.

raspberry gelatin, boiling water, raspberries, graham cracker crumbs, brown sugar, margarine, cold milk, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=15493 (may not work)