This is such an easy dessert to make. It’s light and delicious.
Servings: 24 or less depending on the size of the pieces cut.
1/2 c. butter, melted
4 T. sugar
2 c. graham cracker crumbs
1 c. powdered sugar
2 (8 oz.) pkgs. cream cheese
1 (16 oz.) container of Cool Whip
2 tsp. vanilla
3 T. red jello
3 T. cornstarch
1 c. sugar
1/2 c. water
4 c. raspberries
Combine crust ingredients together and pat into 9×10 pan. Beat filling ingredients until fluffy. Spread over crust. Cook topping ingredients until thickened; spread over filling. Refrigerate.
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