Raspberry Layered Dessert

As requested from my MIL.

Crust*
2 c Graham crumbs
1/2 c margarine or butter, melted
1/2 tsp ground cinnamon

Cake:
1 pkg(brick) light cream cheese, softened
1/4 c icing sugar
3 c light whipped topping, thawed
1 c boiling water
2 pkg Raspberry flavour no-sugar gelatin
3 c frozen raspberries

Crust: mix crumbs, margarine and cinnamon. reserve 2 tbsp for topping. press remaining into a 13x9 inch pan. *Next time I may try a premade crust to save time, or a chocolate crust!

Cake: beat cream cheese and icing sugar until blended. Stir in 1 cup whipped topping and spread over crust, refrigerate. Add boiling water to jelly mixes, stir until dissolved (about 2 mins.) add berries, and stir until slightly thickened. pour over cream cheese mixture. Refrigerate 30 mins, or until set but not firm. Cover with remaining whipped topping and then reserved crumb mixture. Refrigerate 3 hours or until firm.

Transportation: do not make the mistake I did...put on a cover with 2 ice packs on top. When the lid gets taken off, the whipped topping peels right off and stays on the lid!