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    Creamy Raspberry Dessert

    Source of Recipe


    List of Ingredients

    1 cup graham cracker crumbs
    3 Tbsp. sugar
    1/4 cup butter or margarine, melted

    1 pkg. (10 oz) frozen raspberries, thawed
    1/4 cup cold water
    1 envelope unflavored gelatin
    1 pkg. (8oz) cream cheese, softened
    1/2 cup sugar
    1 cup whipping cream, whipped
    Fresh raspberries and whipped cream for garnish


    Combine crumbs, 3 Tbsp sugar and butter. Press onto the bottom of an 8 in. or 9 in. springform pan. Bake at 350 or 10 minutes. Cool. Meanwhile, for filling, drain raspberries and reserve 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 the 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, as mixture will set up quickly. By hand,gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream




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