The Farmer Family Cookbook

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Ingredients

• 60.4 oz raspberry jello
• 20.13333333333333 cups boiling water
• 30.2 cups fresh or frozen raspberries
• 20.13333333333333 cups graham cracker crumbs
• .250.016666666666667 cup packed brown sugar
• .50.033333333333333 cup butter, melted
• 1.50.1 cup cold milk
• 30.2 oz instant vanilla pudding
• 80.53333333333333 oz cream cheese

Steps

1. In a small bowl, combine jello and water. Stir until dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy (if using frozen berries, add them just before you're ready to pour the final layer on because the frozen berries will make this layer set up too quickly).
2. In a small bowl, combine cracker crumbs, sugar, and butter. Press into greased 9x13 pan.
3. Mix milk and pudding for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding. Spread over crust. Spoon jello mixture over the top. Chill until set.