Raspberry Cheesecake

This isn't your typical cheesecake.  Chilled, not baked,  it is much lighter and really simple to make for a delicious dessert for a very large crowd.   I made this for the luncheons of my first and last child's weddings (Jacob and Livvy)  Served with fresh or frozen raspberries it is refreshing and memorable.  I placed it here because of the memories it brings back and because it's an all star.

1   3- ounce package lemon gelatin

1 cup hot water

1 cup evaporated milk, chilled and whipped

1  8-ounce package cream cheese, softened

1 cup sugar

2 teaspoons lemon juice

1/2 cup butter

28 graham crackers, crushed

1 cup whipping cream, whipped and sweetened

1-2 cups fresh or frozen raspberries

Dissolve gelatin in hot water, cool and blend in whipped evaporated milk.  Beat cream cheese with sugar.  Gently combine gelatin mixture and cream cheese and fold in lemon juice.  Melt butter and combine with cracker crumbs.  Place half of crumbs on bottom of 9x13* pan.  Pour gelatin/cream cheese mixture on top and sprinkle with remaining crumbs.  Chill at least 3 hours to set.  Serve with dollop of cream and fresh or frozen raspberries.  Makes 10-12 servings.

*So when I made this for approximately 100-120 people, I used my large 11x15 pans.  You can triple this recipe and spread it onto 2 of the large pans.  This way you end up with a less thick piling of dessert, but cut into larger squares, it's just perfect.