2 (3 oz.) pkg. raspberry gelatin
2 c. boiling water
3 c. raspberries (fresh or frozen)
2 c. graham cracker crumbs (about 32 squares)
1/4 c. brown sugar, packed
1/2 c. butter, melted
1 1/2 c. cold milk
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 (8 oz.) pkg. cream cheese, softened

In a bowl, combine gelatin and water. Stir until gelatin is dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 9 x 13-inch dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding mixture. Layer over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers. For shortcut, use a ready made 9-inch graham cracker shell.