This is a nice refreshing dessert on a hot Shabbos or Yom Tov day.
2 (3 ounce) packages raspberry gelatin
2 cups boiling water
3 cups frozen raspberries
2 cups graham cracker crumbs
¼ cup brown sugar
½ cup margarine, melted
1-1/2 cups nondairy creamer
1 (3.4 ounce) package instant vanilla pudding
1 (8 ounce) package tofutti cream cheese, softened
In a bowl, combine the gelatin and hot water and stir until dissolved. Fold in the raspberries and refrigerate for 1 hour.
In a small bowl, combine the graham cracker crumbs, brown sugar and margarine. Press into bottom of greased 13 x 9-inch baking dish. Beat the nondairy creamer and pudding on low for 2 minutes. In another bowl, beat the tofutti cream cheese until smooth. Gradually add the pudding mixture and beat until smooth. Spoon over crust. Spoon gelatin mixture over the top. Chill until set.
By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com
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