Raspberry Cream Cake

This is a lighter version of a cheesecake. It is wonderful and often requested at our house :) Can use strawberries too.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• Crust

• 1 1⁄2 cups graham cracker crumbs
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄3 cup  melted butter or 1⁄3 cup margarine

• Cream Cheese Filling

• 8  ounces cream cheese (can use light)
• 1⁄2 cup icing sugar
• 1  teaspoon vanilla
•  salt

• Fruit Topping

• 1 (3 ounce) package Jello gelatin (raspberry or strawberry)
• 1  cup water, boiling
• 2  cups frozen raspberries or 2  cups strawberries

Directions

1. Mix the graham cracker crumbs, brown sugar, cinnamon and melted margarine together.
2. Press into 9x12 pan.
3. Chill for 1/2 hour.
4. Mix the cream chees, icing sugar, vanilla and salt together.
5. Spread on base.
6. Dissolve 1 package of jello in 1 cup of boiling water.
7. Fold in frozen berries until partially set.
8. Pour on top of cream chees layer.
9. Chill.
10. Serve with whipped cream or cool whip.
11. Enjoy.