http://ift.tt/1YtayGB http://ift.tt/1UAeAHH http://ift.tt/1Ytb1bV http://ift.tt/1UAdCv4
Place all the crackers in a plastic bag and beat them with something heavy to crush them all. Melt the butter and mix it in a bowl with the crackers. Press the mixture into a 9” cake pan and let set for 30 minutes in the fridge. Place the frozen berries in a saucepan and heat them up over low heat until they are soft. Pour over a sifter so you only have the juice left. Sprinkle the gelatin powder over the juice, stir until dissolved, and let sit for 5 minutes. Beat cream cheese, cream, vanilla, and sugar until thick and creamy and add a little of the raspberry juice at a time. Pour the mixture over the cracker crust. Top with fresh raspberries and flowers, by pressing them gently into the cream. Cool for 3 hours before serving.