Directions

1. Combine the graham cracker crumbs with the butter and press into a 9-inch square baking pan. Set aside.
2. In a large mixing bowl, using the whisk attachment, beat the cream cheese until smooth. Then add the marshmallow fluff, whipping cream and lemon juice. Beat until slightly thickened and smooth.
3. Fold in the raspberries and spread the mixture over the prepared crust.
4. Cover with plastic wrap and refrigerate for 4 hours. Cut into squares and enjoy.
5. Garnish with more fresh raspberries and thinly slices of lemon.