CRUST:

1 c. flour
1 tbsp. brown sugar
1/2 c. butter
1/2 c. crushed walnuts

FILLING:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 pkg. Dream Whip

TOPPING:

1 c. sugar
2 tbsp. cornstarch
3 c. raspberries
Juice from raspberries plus enough water to make 1 cup

CRUST: Combine flour, brown sugar and nuts in a bowl. Cut butter into small pieces and work into the crumbs. Press crumbs on the bottom and sides of a 9x13 inch cake pan. Bake in a 350 degree oven for 8 to 10 minutes. Set aside to cool while you prepare the filling.

FILLING: Beat the cream cheese in a mixing bowl until it is soft and fluffy. Gradually mix in the powdered sugar. Make the Dream Whip according to package instructions and fold into the cheese-sugar mixture. Spread on cooled crust.

TOPPING: Combine water and juice, sugar and cornstarch in a saucepan. Cook over medium heat, stirring constantly until it thickens. Cool and stir in the raspberries. Spread over cheese filling and chill before serving.

NOTE: Red food coloring can be used for a brighter colored topping. Or using same topping ingredients, add 1 (3 oz.) package raspberry Jello and an additional 1/2 cup water.