Graham Cracker Crust (layer 1):
2 packages graham crackers, crushed
½ cup sugar
½ cup butter, melted
Mix well, spread and pat down in a 9x13 dish. Place in refrigerator until next layer is ready to spread.
Cream Cheese Filling (layer 2):
2 – 8 oz packages cream cheese
2 tsp. vanilla
2 Tbsp. Butter, softened
2/3 cup powdered sugar
Mix well until slightly fluffy. Spread over graham cracker crust. Cover and refrigerate.
Raspberry Topping (layer 3):
1 ½ cups water
1 cup sugar
¼ cup corn starch
1 – 12 oz bag frozen raspberries
In medium sauce pan, combine water, sugar and corn starch. Heat on medium-high heat, stirring continuously until thickened. When thickened remove from heat and add frozen raspberries, stir with whisk to break down raspberries. Let cool before spreading over cream cheese filling.