INGREDIENTS
2 cups
Raspberries, fresh or frozen
1 tsp
Lemon juice, fresh
16 oz
Cool whip
2 tbsp
Corn starch
3/4 cup
Granulated sugar
1 1/2 cups
Powdered sugar
1 tsp
Vanilla
1 1/2 cups
Graham cracker crumbs
1/2 cup
Butter
11 oz
Cream cheese
3 tbsp
Milk
1/2 cup
Water