Creamy Raspberry Dessert Recipe

• 10 Servings
• Prep: 20 min. + chilling

20 20

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• 
  FILLING
• 1 package (10 ounces) frozen raspberries, thawed
• 1/4 cup cold water
• 1 envelope unflavored gelatin
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup sugar
• 1 cup heavy whipping cream, whipped
• Fresh raspberries and mint

Directions

• In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
• Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
• Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
• In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
• Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
• Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint. Yield: 10 servings.