CRUST:

1 c. flour
1/3 c. powdered sugar
1/2 c. butter, softened

In a small bowl combine flour, powdered sugar and butter. Blend well and press into bottom of ungreased 9-inch square pan. Bake at 350 degrees for 15 minutes; cool.

FILLING:

2 pkgs. (not bags) frozen raspberries, thawed
3/4 c. walnuts, chopped fine
2 eggs
1 c. granulated sugar
1/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Drain and save juice from both packages of raspberries. Spread berries over cooled crust and sprinkle with walnuts. In small mixer bowl combine remaining ingredients and blend at low speed. Pour over berries and walnuts. Bake at 350 degrees for 35-40 minutes. Cool and cut. Serve with whipped topping or whipped cream and raspberry sauce (directions below).

SAUCE:

1/2 c. granulated sugar
1 tbsp. lemon juice
1/2 c. water
2 tbsp. reserved liquid from berries

In small saucepan combine all ingredients except lemon juice. Cook, stirring constantly, until thick and clear. Stir in lemon juice; cool.