RASPBERRY ICEBOX DESSERT
2 packages (3 ounces 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, melted
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 In a large bowl, combine the gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. x 2-in. dish.
2 In a large mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.
3 In another mixing bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.
Yield: 12-15 servings.