Raspberry Dessert

Try various combinations of strawberry or raspberry gelatin and frozen strawberries or raspberries. All are delicious!

Graham Crust:
1/2 cup butter or hard margarine
2 cups graham cracker crumbs
1/4 cup brown sugar, packed

Second Layer:
8 oz. cream cheese, softened
1/2 cup icing (confectioners) sugar
1 tsp. vanilla
1/2 tsp. salt

Third Layer:
1 1/4 cups boiling water
6 oz. strawberry flavored gelatin (jelly powder)
1/4 cup granulated sugar
15 oz. frozen raspberries in syrup, thawed
1 tsp. lemon juice, fresh or bottled

Top Layer:
2 cups whipping cream (or 2 envelopes topping)
1/4 cup icing (confectioners) sugar
1 tsp. vanilla
Cuts into 15 pieces
Graham Crust:
Melt butter in saucepan.
Stir in graham crumbs and brown sugar.
Reserve 1/2 cup for topping.
Pack remaining mixture into ungreased 9 x 13" pan.
Bake in 350F oven for 10 minutes.
Cool.

Second Layer:
Beat cream cheese, icing sugar, vanilla and salt in small bowl until smooth.
Spread over cooled graham crust.

Third Layer:
Pour boiling water into separate small bowl.
Add gelatin powder and sugar.
Stir until dissolved.
Add raspberries in syrup and lemon juice.
Stir.
Chill, stirring and scraping down sides of bowl every 10 minutes until it shows definite signs of thickening.
Pour over cream cheese layer.
Chill until set.

Top Layer:
Beat cream, icing sugar and vanilla in small bowl until mixture holds stiff peaks.
Smooth over red layer.
Sprinkle with reserved crumbs.
Chill.