Desserts:

Raspberry Icebox Dessert

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Ingredients

2 packages (3 ounces each) Raspberry Jello
2 cups boiling water
2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/2 cup margarine, melted


3 cups fresh or frozen raspberries

1-1/2 cup milk
1 (3.4 ounce) package vanilla instant pudding mix
1-8 ounce cream cheese (soft)

Instructions

In a bowl combine Jello and water stir well. Fold in raspberries. Refrigerate for one hour or until syrupy. In small bowl, combine cracker crumbs, brown sugar and margarine. Press into a greased 9x13-inch pan. In mixing bowl, beat milk and pudding mix on low for 2 minutes. In bowl beat cream cheese until smooth. Gradually add pudding; spread over cracker crust. Spoon gelatin over pudding. Chill till set. Refrigerate. Serves 12.

Mary Schrock
Seaton