2 sm. pkg. Jello raspberry
2 (10 oz.) boxes frozen raspberries, thawed
2 1/2 c. boiling water
1/2 c. sugar

Dissolve Jello in boiling water; add raspberries, sugar, and let chill until partially thick.

CRUST:

1 c. flour
1 tbsp. sugar
1 stick butter

Work together with pastry blender. Press into 9 x 13 pan and bake at 300 degrees for 20 minutes. Cool. 2 c. powdered sugar 1/2 tsp. salt 2 tsp. vanilla 1 pkg. Dream Whip, whipped 2 c. Cool Whip

Mix cream cheese, powdered sugar, salt, and vanilla together. Add Dream Whip. Spread over cooled crust. Let chill. When Jello is partially thick, pour carefully over cream cheese mixture. Chill overnight. (Strawberries can be substituted along with strawberry Jello.)