9 whole graham crackers, crushed
1/2 c. brown sugar
1 tsp. cinnamon
1/3 c. butter, melted
1 (3 oz.) pkg. red raspberry gelatin
1 c. boiling water
1 (10 oz.) pkg. frozen raspberries or equivalent amount of fresh berries and water
1/2 pt. whipping cream, whipped

Make a crust of the graham cracker crumbs, brown sugar, cinnamon and butter. Reserve 1/4 cup and put remaining crumbs in 8-inch pan. Dissolve gelatin in water. Add raspberries and their juice and let stand in refrigerator until partially set. Pour over crust and return to refrigerator. After it sets, put whipped cream and remaining crumbs over top and serve.