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.
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