Name: Raspberry Icebox Dessert
Prep time: 20 min
Yield: 15 servings
Ingredients: 2 packages (3 ounces each) raspberry gelatin; 2 cups boiling water; 3 cups fresh or frozen raspberries; 2 cups graham cracker crumbs (about 32 squares); 1/4 cup packed brown sugar; 1/2 cup butter, melted; 1-1/2 cups cold milk; 1 package (3.4 ounces) instant vanilla pudding mix; 1 package (8 ounces) cream cheese, softened

After tasting this dessert at a church social, I just had to track down the recipe. I was thrilled to learn how easy it is to make. With its smooth pudding layer and colorful berry topping, it's a hit with everyone who tries it. -Magdalene Dyck, Burns Lake, British Columbia

Ingredients

2 packages (3 ounces each) raspberry gelatin

2 cups boiling water

3 cups fresh or frozen raspberries

2 cups graham cracker crumbs (about 32 squares)

1/4 cup packed brown sugar

1/2 cup butter, melted

1-1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 package (8 ounces) cream cheese, softened

Instructions

1 In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy.

2 In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish.

3 In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set.

4 In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.