Raspberry Patch Cream Pie

1. 1

   In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350u00b0 for 9-11 minutes or until set. Cool on a wire rack.

2. 2

   For filling, in a small bowl, combine the cream cheese, confectioners' sugar, milk and vanilla. Carefully spread over crust.

3. 3

   For topping, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. Refrigerate until slightly thickened.

4. 4

   Arrange raspberries over filling. Spoon gelatin mixture over berries. Refrigerate until set.

No additional tips available.