Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           graham cracker crumbs
     1/4  cup           melted butter or margarine
   1      envelope      unflavored gelatin
     1/2  cup           sugar
   1      cup           whipping cream -- whipped
   3      tablespoons   sugar
  10      ounces        frozen raspberries
   8      ounces        cream cheese -- softened
   1      tablespoon    grand marnier

Preparation:

For crust, in a small bowl, combine crumbs, 3 tbs sugar and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350-F oven for 10 minutes. Cool. For the filling, drain raspberries, reserving juice. Set raspberries aside. In a small saucepan, combine reserved juice, 1/4 cup cold water and gelatin. Let stand for 5 minutes. Cook and stir over low heat till gelatin dissolves. Remove from heat. Cool for 10 minutes. In large mixer bowl, beat cream cheese and 1/2 cup sugar with electric mixer on medium speed till blended. Add reserved raspberries, Grand Marnier and raspberry-gelatin mixture. Beat on low speed till well blended. Chill till partially set (mixture will be the consistency of unbeaten egg whites). By hand, gently fold whipped cream into partially set raspberry mixture. Spoon into springform pan. Chill for 6 to 24 hours. Run knife around edge of pan to loosen. Remove side of pan. Top with fresh raspberries and additional whipped cream, if desired