1 c. chocolate wafer crumbs
2 tbsp. butter, melted
cream cheese, softened
1 can frozen raspberry juice, thawed
2 tbsp. powdered sugar
1 Cool Whip, thawed

Combine crumbs and butter and press into bottom of 9-inch spring-form pan. Place in freezer for 15 minutes.

Place cream cheese, raspberry concentrate and powdered sugar in blender; beat on high until smooth. Pour into large bowl and fold in topping. Pour over crust and freeze until firm (about 4 hours). Remove from freezer 10 minutes before serving.

Makes 10 to 12 servings.