2-1/2 c. graham cracker crumbs
1/2 c. + 1 tsp. butter
1/4 c. sugar
6 oz. pkg. raspberry Jello
1 (8 oz.) container Cool Whip
3 tbsp. sugar
8 oz. softened cream cheese
12 oz. slightly sweetened raspberries

First layer: Thoroughly blend graham cracker crumbs, sugar and butter. Press firmly in bottom of 13 x 9 inch pan. Bake at 350 degrees for 5 minutes.

Second layer: Cream softened cream cheese, add sugar, mix well. Add Cool Whip, blend thoroughly. Spread evenly over crust.

Third layer: Dissolve Jello in 1-3/4 cups boiling water. Add 2 cups cold water and 12 ounces raspberries. Chill until thickened slightly. Pour carefully over cream cheese layer. Cut into squares and garnish with additional whipped topping. Makes 15 squares.