1 c Graham cracker crumbs 3 tb Sugar
1/4 c Melted butter or margarine 10 oz Pkg frozen raspberries
1 Env unflavored gelatin 8 oz Pkg cream cheese, softened
1/2 c Sugar 1 tb Grand Marnier
1 c Whipping cream, whipped
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 minutes. Cool. For the filling, drain raspberries,
reserving juice. Set raspberries aside. In a small saucepan, combine
reserved juice, 1/4 cup cold water and gelatin. Let stand for 5
minutes. Cook and stir over low heat till gelatin dissolves. Remove
from heat. Cool for 10 minutes. In large mixer bowl, beat cream
cheese and 1/2 cup sugar with electric mixer on medium speed till
blended. Add reserved raspberries, Grand Marnier and
raspberry-gelatin mixture. Beat on low speed till well blended. Chill
till partially set (mixture will be the consistency of unbeaten egg
whites).
Yields
1 servings