Raspberry Icebox Dessert

2 pkgs raspberry gelatin
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened

In a bowl, combine the gelatin and water, stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13 X 9 X 2 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 mins. In antoher mixing bowl, beat cream cheese until smooth. Gradually add pudding and spread over crust. Spoon gelatin mixture over top. Chill until set.