Crust
2 pkgs graham crackers, crushed
1 C Sugar
1 C butter (melted)
Filling
1 6oz pkg raspberry jello
2 C boiling water
2 10oz pkg frozen raspberries
2 Tbs lemon juice (optional)
Topping
1 ping whipping cream
1 C powdered sugar
1 8oz pkg cream cheese
1. Mix crust and press into bottom of 9x13 pan
2. Mix jello, water, raspberries, and lemon juice. Let partially set in refrigerator for 15-20 min.
3. When filling is partially set spread over crust.
4. Whip 1 pint whipping cream with powdered sugar.
5. Soften cream cheese and add to whipped cream by folding together. Add to crust and filling- spread over top.
Chill in fridge.
