Layer 1 (crust)
-3 cups finely ground graham cracker crumbs
-2/3 cup white sugar
-12 tablespoons butter, melted
Mix together and press 2/3 of the mixture on the bottom of a 9x13 pan. Freeze for 10 minutes to set.
-2 pkg cream cheese
-1 cup suger
Mix until smooth and carefully spread over crust
-21 oz can of raspberry pie filling
Spread carefully over layer 2.
2 cups milk
2 small pkg vanilla instant pudding
1 cup Cool Whip
Whip until Smooth. Spread carefully over layer 3.
Sprinkle remaining crust mixture over the top. Refrigerate until set. Top with remaining Cool Whip (if desired) and enjoy!
It's a little tough to get out of the pan.... but oh so yummy!!! And I totally give my sister Sheena tons of credit for food blogging.... this isn't easy!!! Neither is food photography! :)