2 1/2 c. crushed graham crackers
1/2 c. melted butter
2 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
3/4 c. powdered sugar
1 (8 oz.) Cool Whip, thawed
1 (6 oz.) pkg. raspberry Jello
1 1/2 c. boiling water
10 or 12 oz. pkg. frozen raspberries (DO NOT THAW) (frozen strawberries are good also)

Combine melted butter, crumbs and 2 tablespoons sugar. Press into the bottom of a greased 13"x9" pan and set aside.

With a mixer beat cream cheese and powdered sugar until creamy. Fold in thawed Cool Whip. Spread over graham cracker crust.

In large bowl dissolve Jello in boiling water. Add frozen raspberries. Stir gently. Allow to sit a few minutes until Jello thickens slightly. Spread over cheese layer, refrigerate until set. Cover with more Cool Whip and chopped walnuts.