1Mix Graham Wafers (crumbed) with brown sugar, cinnamon and melted margerine. Press into 8 x 12 inch pan. Set in Freezer for approx 15 minutes.
2Beat Cream Cheese into Icing sugar until soft and creamy, add vanilla. Spread carefully covering graham crumb mix.
3Make Jello with cup of boiling water add to thawed Raspberries and add lemon juice. When raspberries are thoroughly mixed and jello is well dissolved pour carefully onto the top of cream cheese. Refrigerate until set. Cut into squares. Top with whipped cream if liked.
4Low fat variety - use ‘Light” Cream Cheese, “Fat Free” Jello, and omit topping of whipped cream.