CRUST:
1½ cups graham cracker crumbs
½ cup sugar
½ teaspoon cinnamon
⅓ cup melted butter
FILLING:
1 (8-ounce) package cream cheese, softened
¼ cup confectioners’ sugar Pinch of salt
1 teaspoon vanilla
TOPPING:
1 (3.4-ounce) package strawberry gelatin
1 cup boiling water
1 tablespoon lemon juice
1 (12-ounce) package frozen raspberries
1 cup whipping cream
For the crust, in a medium bowl combine the graham cracker crumbs, sugar, cinnamon, and butter. Refrigerate ⅓ cup of the mixture. Press the remaining mixture into two 8 × 8-inch pans.
For the filling, in a large bowl beat the cream cheese until soft and fluffy. Add the confectioners’ sugar, salt, and vanilla, mixing well. Spread over the crust.
For the topping, dissolve the gelatin in the boiling water. Add the lemon juice. Fold in the frozen raspberries. Stir until the raspberries are thawed and the mixture is partially thickened. Pour over the filling. In a medium bowl whip the cream. Spread over the raspberry layer, using a small spatula dipped in water. Sprinkle with the reserved crumbs. Chill until set, at least 4 hours.
Makes 10 to 12 servings
Judy Ross, Email Femail
Celtic Bells,
Baddeck, Nova Scotia