2 packages (3 ounces each) raspberry gelatin 2 cups boiling water 3 cups fresh or frozen raspberries 2 cups graham cracker crumbs (about 32 squares) 1/4 cup packed brown sugar 1/2 cup butter, melted 1-1/2 cups cold milk 1 package (3.4 ounces) instant vanilla pudding mix 1 package (8 ounces) cream cheese, softenedDirections

In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set. In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.Yield: 12-15 servings.Nutritional Facts

1 serving (1 piece) equals 239 calories, 13 g fat (8 g saturated fat), 36 mg cholesterol, 291 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein.