Post by chief_cook2 on Mar 30, 2003 19:59:46 GMT -6
Crust:
1/2 c. sugar
2 1/2 c. graham cracker crumbs
3/4 stick butter, melted
Filling:
8 oz. cream cheese, softened
1 1/2 tsp. vanilla
2 eggs
1/2 c. sugar
sm. box raspberry Jell-O (3 plus oz. or so)
2 1/2 T. cornstarch
1 c. water
2 c. cold water
1 qt. fresh raspberries
Cool Whip or Whipped cream
Combine sugar, cracker crumbs and butter. Set aside 1/2 c. for
topping.
Press remainder into 13x9" pan.
Beat cheese, vanilla and sugar until creamy. Pour over crust. Bake
at
350F., 15 minutes; set aside to cool.
Combine cornstarch, sugar and water in saucepan. Add berries and
bring to a
full boil. Add dry gelatin, a little at a time, until berries begin
to hold
together and thicken. Spread over filling. Top with Cool Whip,
sprinkle
with 1/2 c. reserved crumbs. Refrigerate.