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Chilled Raspberry Dessert

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.

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