- 2 cups graham cracker crumbs
- 1 cup chopped toasted almonds
- 1/2 cup sugar
- 2/3 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 (6 ounce) package raspberry flavored Jell-O®
- 2 cups hot water
- 2 (10 ounce) packages frozen raspberries, partially thawed
- 2 cups whipped cream
- 1/4 cup toasted slivered almonds
- Combine the first four ingredients. Press into the bottom of a 13-in. x 9-in. x 2-in. baking pan; chill for 30 minutes. Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set. Before serving, top with whipped cream and almonds. Store in refrigerator.