Raspberry Dessert
2 cups graham cracker crumbs
1/2 cup marg. or butter, melted
6 TBS. powdered sugar
Combine crackers, butter and sugar and press into a
9 X 13 pan. Set aside.
2 1/2 cups boiling water
1 6 oz. pkg. raspberry jello
1/2 cup sugar
2 TBS. lemon juice
2 10 oz. pkgs. frozen raspberries
Dissolve jello and sugar in boiling water. Add lemon
juice and raspberries. Chill until partially set.
3 cups whipping cream
1 cup powdered sugar
2 8 oz. pkgs. cream cheese, softened
1/2 cup chopped nuts
Whip cream, add sugar. Beat cream cheese till smooth.
Fold in whipped cream. Spread 1/2 of cream and cheese
mixture on top of crust, then pour in partially set jello.
Top with remaining cream and cheese mixture.
Top with nuts and fresh raspberries.
Refrigerate 4 hours before serving.
Serves 12 - 15