1 (3 oz.) pkg. cream cheese, softened
1/3 c. sifted powdered sugar
1 tsp. vanilla
1 c. whipped cream

RED LAYER:

1 (3 oz.) raspberry Jello
1/4 c. granulated sugar
1 1/4 c. boiling water
1 (10 oz.) pkg. frozen raspberries
1 tbsp. lemon juice

NUT COOKIE CRUST:

1/2 cube butter
1/4 c. powdered sugar
1/2 tsp. vanilla
1/2 c. flour
1/2 c. chopped nuts

WHITE LAYER: Blend cheese, sugar and vanilla. Fold in small amount of whipped cream, then fold in remainder. Spread half of cheese mix over bottom of crust. Cover with half the red Jello mixture. Repeat layers. Chill until set.

COOKIE CRUST: Mix butter, sugar and vanilla. Add flour and blend. Mix in nuts. Pat the dough evenly into an ungreased 9 inch pie pan or an 8 x 12 inch Pyrex dish. Bake 10 to 12 minutes at 400 degrees or until golden brown.

RED LAYER: Dissolve Jello and sugar in boiling water. Add berries and lemon juice. Stir until berries thaw. Chill until partially set.