Creamy Raspberry Dessert

1 C. graham cracker crumbs

3 Tbsp. sugar

¼ C. melted butter

1 pkg. (10 oz.) raspberries, thawed

¼ C. cold water

1 envelope unflavored gelatin

8 oz. cream cheese, softened

½ C. sugar

1 C. heavy whipping cream, whipped

Fresh raspberries

Whipped Cream

Combine crumbs, sugar, and butter.  Press into the bottom of 8 in. springform pan.  Bake at 350º for 10 min.  Cool.

For filling, drain raspberries, reserving the juice.  Set berries aside.  In a small saucepan, combine juice, cold water, and gelatin.  Let stand for 5 min.  Cook and stir over low heat until gelatin dissolves.  Remove from heat; cool for 10 min.

In a mixing bowl, beat cream cheese and sugar until blended.  Add berries and gelatin mixture; beat on low until thoroughly blended.  Chill until partially set.  Watch carefully, it will set quickly.  By hand gently fold in whipped cream.  Spoon into crust.  Chill 6 hours or over night.  Just before serving, run knife around edge or pan to loosen.  Remove sides of pan.  Top with fresh berries and whipped cream.