1 1/2 c. quick oatmeal
2/3 c. brown sugar
1/4 c. butter, softened
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 pt. vanilla ice cream
1/3 c. raspberry juice
10 oz. frozen raspberries, thawed

Toast oatmeal 10 minutes in 350 degree oven. Combine with brown sugar and butter and line a 7"x11" or comparable size pan. Combine Jello with the boiling water. When dissolved, add ice cream and stir until melted. Add the raspberry juice. Chill until partially thickened, then add the drained berries. Pour into crust and chill. Good with dollop of whipped topping.