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Ingredients
- 2 cups graham wafer crumbs
- 1/2 cup melted margarine
- 1/2 tsp cinnamon
- 250 grams cream cheese
- 1/4 cup icing
- 3 cups thawed cool whip (divided)
- 1 cup boiling water
- 2 pkgs (85g) raspberry jello
- 3 cups frozen raspberries
Preparation
Step 1
Mix crumbs, margarine and cinnamon. Reserve 2 Tbsp. Press the remainder into a 13x9 pan. Beat cream cheese and sugar until blended. Stir in 1 cup cool whip. Spread onto crust. Refrigerate.
Add boiling water to jello mixes and stir for 2 minutes. Add berries and stir until slightly thickened. Pour over cream cheese layer. Refrigerate for 30 minutes or until set but not firm.
Cover with remaining cool whip and reserved crumbs.
Refrigerate for 3 hours.