Raspberry Icebox Dessert - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry gelatin
2 c. boiling water
3 c. raspberries (fresh or frozen)
2 c. graham cracker crumbs (about 32 squares)
1/4 c. brown sugar, packed
1/2 c. margarine, melted
1 1/2 c. cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 (8 oz.) pkg. cream cheese, softened

Preparation

In a bowl, combine gelatin and water.
Stir until gelatin is dissolved.\tFold 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.