1In a bowl, combine gelatin and water; stir until gelatin is dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy.
In a small bowl, combine cracker crumbs, brown sugar, and butter.
Press into a greased 9x13 pan. In mixing bowl, beat milk and pudding on low for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin
mixture over top. Chill until set. Refrigerate leftovers. Yields: 12-15 servings.