Recipe

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• 1 cup graham wafer crumbs
• 1/2 cup sugar
• 5 tbsp butter, melted
• 8 oz cream cheese
• 1/4 cup icing sugar
• 2 tsp milk
• 1 tsp vanilla extract
• 3/4 cup sugar
• 3 tbsp cornstarch
• 1 1/3 cups water
• 1/4 cup raspberry gelatin powder, powder
• 3 cups fresh raspberries

• 1 In a small bowl, combine cracker crumbs, sugar and butter. Press onto bottom and up the sides of an ungreased 9 inch pie plate. Bake at 350 for 9-11 minutes or until set. Cool on a wire rack.
• 2 For the filling, in a small mixing bowl, combine the cream cheese, confectioners sugar, milk and vanilla. Carefully spread over crust.
• 3 For topping, in small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil ; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.
• 4 Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.