1 sm. raspberry Jello
1 c. raspberry preserves
1 c. sugar
1 (8 oz.) cream cheese
2 tbsp. milk or enough to spread
2 pkgs. graham crackers
1/4 c. butter, melted
1/4 c. brown sugar

To make graham cracker crust, crush grahams finely. Add melted butter and sugar, pat in bottom of 9 x 13 inch pan. Bake at 350 degrees for 5 to 10 minutes.

Whip cream cheese, sugar and milk until smooth and of spreading consistency. Spread over cooled crust. Chill until set. Blend dry Jello into raspberry preserves. Spread on top of cream cheese layer. Chill at least four hours before serving. Cut into squares and serve.