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Ingredients
- 1 c. Graham cracker crumbs
- 1/4 c. Melted butter or possibly margarine
- 1 env unflavored gelatin
- 1/2 c. Sugar
- 1 c. Whipping cream, whipped
- 3 Tbsp. Sugar
- 10 ounce Pkg frzn raspberries
- 8 ounce Pkg cream cheese, softened
- 1 Tbsp. Grand Marnier
Directions
- For crust, in a small bowl, combine crumbs, 3 tbs sugar and melted butter.
- Press onto the bottom of a 9-inch springform pan. Bake in a 350-F oven for 10 min. Cold. For the filling, drain raspberries, reserving juice. Set raspberries aside. In a small saucepan, combine reserved juice, 1/4 c. cool water and gelatin. Let stand for 5 min. Cook and stir over low heat until gelatin dissolves. Remove from heat. Cold for 10 min. In large mixer bowl, beat cream cheese and 1/2 c. sugar with electric mixer on medium speed until blended. Add in reserved raspberries, Grand Marnier and raspberry-gelatin mix. Beat on low speed until well blended. Refrigerateuntil partially set (mix will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mix. Spoon into springform pan. Refrigeratefor 6 to 24 hrs. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if you like.
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