Raspberry Fluff

Crust:

1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 tsp. cinnamon
1/3 cup melted butter

Filling:

1 pkg. (8 ounces) cream cheese, softened
1/4 cup powdered sugar
pinch of salt
1 tsp. vanilla

Topping:

1 pkg. (3.4 ounces) strawberry gelatin
1 cup boiling water
1 Tbsp. lemon juice
1 pkg. (12 ounces) frozen raspberries
1 cup whipping cream

In a medium bowl, combine the 4 ingredients for the crust. Refrigerate 1/3 of the mixture. Press the remaining mixture into 9 x 13 pan.

For the filling, beat the cream cheese in a separate bowl. Add the remaining ingredients for the filling. Spread over crust.

For the topping, dissolve gelatin in bowling water. Add lemon juice. Fold in the frozen raspberries. Stir until the raspberries are thawed and the mixture is partially thickened. Pour over the filling. In medium bowl, beat the whipping cream. Spread over the raspberry layer, using a small spatula dipped in water. Sprinkle with the reserved crumbs. Chill until set, at least 4 hours.