Raspberry Jello Salad

There is always room for Jello.  It is funny that no one in my family really eats Jello.  Except when it is in this salad and in a lemon salad I'll post later.  But really who doesn't like Jello.  We live in Utah and we are Mormon, heck,  I should have 7 wives, 35 kids and eat Jello everynight.  Just kidding! I only have 3 wives, 16 kids, and eat Jello  3 times a week.  This is actually a party favorite.

Ingredients:

1 Pkg graham crackers crushed
1/2 C Sugar
3 TB Butter
8 OZ Cream Cheese
1 Large Cool Whip
Bananas
1 Large and 1 Small Box of Rapsberry Jello
3 Cups of water
2 Pkg of Frozen Raspberries

Directions:

1. Mix together graham crackers, sugar, and melted butter and press into the bottom of a 9x13 or larger dish. Bake 350F for 7 minutes.
2. Mix together softened cream cheese and cool whip together and spread over crust.  You want to make sure that the cream mixture completely covers the crust or the Jello will seep through and make your crust soggy.
3. Lay down a layer of sliced bananas.
4. Add Jello to 3 cups boiing water.  Once the Jello is completely desolved pour over bananas and place in the fridge. 
5. Check after and hour or so and add raspberries as the Jello begins to set up.

I have seen variation of the crust where pretzels are used instead of graham cracker.  I prefer the graham crackers, but feel free to mix the pretzels in if you like a bit of a salty taste with your Jello Salad.