Source:

Ruth T.

Serves/Makes:10

Ingredients

• Crust:
• 1 cup (225 ml) graham cracker crumbs
• 3 tbsp (45 ml) sugar
• 1/4 cup (60 ml) butter or margarine, melted
• Filling:
• 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
• Garnish:
• fresh raspberries
• whipped cream

Preparation

• 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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