Combine crumbs, 3 Tbsp. sugar and butter. Press onto the bottom of an 8 or 9 inch spring-form pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwhile, for filling, drain raspberries and reserve juice. Set berries aside. In a small saucepan, combine juice, cold water and gelatin. Let stand for 5 minutes.
Cook and stir over low heat until gelatin dissolves. Remove from the heat; cool for 10 minutes. In a mixing bowl, beat cream cheese and sugar until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. By hand, gently fold in whipped cream. Spoon into the crust.
Chill for 6 hours or overnight. Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and whipped cream. 10 servings.
By Robin from Washington, IA
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