A nice light dessert.
Combine cookie crumbs and butter and press into bottom of a 9″ springform pan. Freeze for 15 minutes, or whatever time it takes you to get the rest ready.
(This can also be made in a 9×13″ pan if you want squares, or can be made entirely crustless to be gluten free.)
Beat cream cheese until very smooth.
Gradually add raspberry juice and icing sugar, beating until smooth. Fold in Cool Whip. Pour onto crust. Cover and freeze at least 4 hours, or overnight.