Raspberry Cheesecake

SPENCER W. KIMBALL'S RASPBERRY CHEESECAKE

1 3-ounce package lemon gelatin

1 cup hot water

1 12-ounce can evaporated milk

1 8-ounce package cream cheese, softened

1 cup sugar

¼ pound butter

28 graham crackers, crushed

1 cup cream, whipped and sweetened

1–2 cups raspberries

2 teaspoon lemon juice

Dissolve gelatin in hot water. Cool. Whip evaporated milk until soft peaks form. Blend into cooled gelatin.

Beat softened cream cheese with sugar. Gently blend gelatin mixture with cream cheese. In a separate bowl, melt butter and blend with graham cracker crumbs. Place half the crumbs on bottom of a 9 x 13-inch pan.

Pour cheesecake mixture on top and sprinkle with remaining crumbs. Chill at least 3 hours to set. Serve with whipped cream and fresh or frozen raspberries sprinkled with lemon juice. Makes 10–12 servings.

— "Worldwide Ward Cookbook," by Deanna Buxton