20 graham crackers
1/3 c. butter

STEP 2:
2/3 c. sifted powdered sugar
1 lg. pkg. cream cheese
2 tbsp. vanilla
2 pinches salt

STEP 3:
1 (6 oz.) pkg. raspberry gelatin
2 tbsp. lemon juice
1/2 c. granulated sugar
2 1/2 c. boiling water
2 (10 oz.) pkg. frozen raspberries

Step 1: Mash crackers and mix with melted butter. Press into 9 x 13 inch pan.

Step 2: Soften cream cheese. Mix with sugar, vanilla and salt. Whip cream and gradually add to mixture.

Step 3: Dissolve gelatin in boiling water. Add sugar and lemon juice. Stir to dissolve sugar. Add berries. Stir until thawed. When partly congealed, spoon over white layer. Refrigerate.