CRUST:

2 c. flour
1/2 lb. butter
1/2 c. nuts, chopped fine

Mix together and press into a 9x13 inch pan. Bake until light brown 13 minutes at 350 degrees.

1 (8 oz.) container Cool Whip
8 oz. cream cheese
1 1/2 c. powdered sugar

Mix well. Spread on crust after it has cooled.

Mix together in saucepan:

1 c. sugar
2 boxes raspberry Jello
2 tbsp. heaping cornstarch
2 c. water

Cook until thick. Add 1 quart of frozen raspberries. Stir gently and cool. Spread cooled berry filling on top. Let set overnight.