RASPBERRY CREAM CRUNCH

Raspberry Cream Crunch

2 small boxes raspberry gelatin
2 cups boiling water
8 ounces cream cheese
1 (8 ounce) container whipped topping
1 (14 ounce) can sweetened condensed milk
5 to 6 cups frozen raspberries
Chopped pecans
Additional whipped topping (optional)

Whip cream cheese, whipped topping together and sweetened condensed milk.

In separate bowl combine boiling water and gelatin. Fold 2 mixtures together.

Place raspberries into the bottom of a decorative glass bowl. Pour the mixture over raspberries. It almost instantly solidifies. Can refrigerate if not stiff enough. Top with additional whipped topping and pecans.