Source: Associated Grocers, Inc.
I know this recipe has been around for a long time, but I just dug it out and served it Memorial Day. I put it on the table with the salads and they eat it with their meal.
2 1/2 cups crushed graham cracker crumbs
1/2 cup margarine or butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, softened
3/4 cup powdered sugar
1 (8 ounce) carton nondairy whipped topping, thawed
1 (6 ounce) package red raspberry gelatin
1 1/2 cups boiling water
1 quart frozen raspberries (DO NOT THAW)
Combine melted butter, graham cracker crumbs and 2 tablespoons sugar. Press into the bottom of a greased 13 x 9-inch pan. Set aside.
With a mixer, beat softened cream cheese and powdered sugar together until creamy. Fold in thawed, whipped topping. Spread mixture over graham cracker crust.
Dissolve gelatin in boiling water in a large mixing bowl. Add FROZEN raspberries. Stir gently. Allow to sit for a few minutes until mixture thickens slightly. Spread over cream cheese layer. Refrigerate until ready to serve. Cut into squares.