Ingredients
2-2/3 cups fresh raspberries2 teaspoons sugar1/2 cup graham cracker crumbs2 tablespoons butter, melted4 tablespoons whipped cream in a can1/4 teaspoon baking cocoa
Preparation
In a small bowl, combine raspberries and sugar; set aside.
In another small bowl, combine cracker crumbs and butter. Press into an 8x6-in. rectangle on an ungreased baking sheet. Bake at 350° for 5-6 minutes or until lightly browned. Cool completely on a wire rack. Break into large pieces.
To assemble, divide half of graham cracker pieces among four dessert plates; top with 1/3 cup raspberries. Repeat layers. Top each with 1 tablespoon whipped cream and dust with cocoa.
