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- Ruth T.
- 1 cup (225 ml) graham cracker crumbs
- 3 tbsp (45 ml) sugar
- 1/4 cup (60 ml) butter or margarine, melted
- 1 10 oz (280 grm). package frozen raspberries, thawed
- 1/4 cup (60 ml) cold water
- 1 envelope unflavored gelatin
- 1 8 oz (224 grm). package cream cheese, softened
- 1/2 cup (125 ml) sugar
- 1 cup (225 ml) whipping cream, whipped
- fresh raspberries
- whipped cream
- Combine crumbs, 3 tbsp (45 ml) sugar and butter.
- Press onto the bottom of an 8 inch or 9 inch springform pann.
- Bake at 350 degrees (175 C.) for 10 minutes.
- 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 minutes.
- Cook and stir over low heat until gelatin dissolves.
- Remove from heat; cool for 10 minutes.
- 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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