preparation
In a bowl, combine gelatin and water. Stir until gelatin is dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 9 x 13-inch dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding mixture. Layer over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers. For shortcut, use a ready made 9-inch graham cracker shell. |