1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
2 (10 oz.) pkg. frozen raspberries
1 (12 oz.) pkg. vanilla wafers, crushed
3 sticks butter, divided
2 c. powdered sugar
1 (8 oz.) cream cheese
1 (10 oz.) whipped topping
1 c. chopped walnuts

Dissolve Jello in boiling water. Add partially thawed raspberries with juice. Chill until nearly set.

Crush cookies. Combine with 1 1/2 sticks melted butter. Pat into 9 x 13 inch pan.

Beat together 1 1/2 sticks melted butter, powdered sugar and cream cheese. Spread over crumbs. Sprinkle with half the nuts.

Pour on raspberry Jello mixture. Cover with whipped topping. Sprinkle with the other half nuts. Chill.