Raspberry Icebox Dessert - cooking recipe

Ingredients

2 (3 oz.) pkg. raspberry gelatin
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs (about 32 squares)
1/4 c. packed brown sugar
1/2 c. butter or 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 the gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy.