Raspberry Cheesecake

3 oz. pkg. lemon gelatin
1 c. water
1 c. evaporated milk, whipped
8oz. pkg. cream cheese
1 c. sugar
2 tsp. lemon juice
1/4 lb. butter
28 graham crackers, crushed
1 c. whipping cream, whipped and sweetened
1-2 c. fresh or frozen raspberries

Dissolve gelatin in hot water; cool and blend in whipped evaporated milk. Beat softened cream cheese with sugar. Gently blend gelatin mixture with cream cheese and fold in lemon juice.
Melt butter and blend in with cracker crumbs. Place half crumbs on bottom of 9X13 pan. Pour cheesecake mixture on top and sprinkle with remaining crumbs. Chill at least 3 hours to set.
Serve with whipped cream and fresh raspberries.

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