• 1 1/2 cups crushed graham crackers, plus ¼ cup for garnish
• 3 tablespoons margarine, melted
• 2 (3-ounce) packages raspberry gelatin
• 2 1/2 cups hot water
• 1/2 cup granulated sugar
• 1/4 cup liquid non dairy whipped topping
• 1 cup whipped, non-dairy whipped topping

In a small bowl, combine 1 ½ cups graham cracker crumbs with margarine and stir until mixture comes together. Press into an even layer in a greased 8-inch square baking dish.

In a medium bowl, whisk together gelatin, water, sugar and whipped topping. Slowly pour mixture into baking dish – some of the graham crust will float and mix into the liquid but this is ok.

Refrigerate for 3 hours or overnight.

To serve, cut into 9 squares. Garnish with a dollop of whipped topping and a sprinkle of reserved graham cracker crumbs.