1 c. flour
1 stick butter
8 oz. cream cheese
2 c. Cool Whip
1 c. powdered sugar
2 sm. pkg. raspberry Jello
2 c. hot water
2 (10 oz.) pkg. frozen raspberries

Mix together flour and butter. Pat in 9 x 13 inch pan and bake for 15 minute at 350 degrees. Whip together cream cheese, Cool Whip and powdered sugar; spread on cooled crust. Mix Jello, hot water and raspberries together; chill until syruppy. Pour on second layer and chill until firm.