1 (3 oz.) pkg. black raspberry Jello
1 c. boiling water
1 c. cold water
1 c. graham cracker crumbs
1/4 c. butter, melted
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. light cream
1/4 c. confectioners' sugar

Can use black cherry or raspberry.

Dissolve Jello in boiling water. Add cold water, chill until syrupy.

Meanwhile, mix graham cracker crumbs and butter. Line a 9"x5"x3" loaf pan with waxed paper, then press crumb mixture into bottom of pan.

Blend cream cheese and light cream; mix in confectioners' sugar. Spread over crumb mixture, then pour gelatin over cream cheese. Chill until firm.