BASE:

1 c. flour
1/4 c. brown sugar
1/2 c. butter
1/2 c. chopped nuts

Cut butter into flour and sugar and add nuts. Reserve 1/4 cup for topping. Press base into 9x13 inch pan. Bake at 350 degrees for 10 minutes.

MIDDLE:

8 oz. cream cheese, softened
1 c. sugar

Mix together and fold in 8 oz. Cool Whip. Put on base and refrigerate.

TOPPING:

6 oz. raspberry Jello
20 oz. frozen raspberries

Mix Jello in 2 cups boiling water. Add frozen berries and mix well. Put on top of cheese layer and refrigerate. Sprinkle with reserved crumbs when this layer is set.