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Raspberry Cheesecake |
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Serves: 10 Print this Recipe1 3-ounce package gelatin lemon 1 cup water hot 1 cup evaporated milk chilled and whipped 1 8-ounce package cream cheese softened 1 cup sugar 2 teaspoons lemon juice 1/2 cup butter 28 graham crackers crushed 1 cup whipped cream whipped and sweetened 1 1/2 cups raspberries Dissolve gelatin in hot water; cool and blend in whipped evaporated milk. Beat cream cheese with sugar. Gently combine gelatin mixture and cream cheese and fold in lemon juice. Melt butter and combine with cracker crumbs. Place half of crumbs on bottom of 9x13-inch pan. Pour gelatin/cream cheese mixture on top and sprinkle with remaining crumbs. Chill at least 3 hours to set. Serve with whipped cream and fresh (or frozen) raspberries. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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