In small bowl combine cookie crumbs and butter. Press onto the bottom of a 4 inch springform pan coated with Pam. Freeze for 10 min. In small bowl combine cream cheese, milk and lemon juice until blended. Spread over crust. Freeze for 2 hours or until firm. Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries.
Originally Submitted
2/5/2013
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