CRUST:

1 c. flour
1/2 c. powdered sugar
1/2 c. butter

Mix and pat in 8" or 9" pan. Drain 10 ounce package frozen raspberries, save juice. Spoon raspberries on crust with 3/4 cup nuts.

Beat together and pour over raspberries: 1/4 c. flour 1 c. sugar 1/2 tsp. salt 1/2 tsp. baking powder 1 tsp. vanilla

Bake for 30 minutes at 350 degrees.

Serve with one of the following sauces:

1.
1/2 c. water
1/2 c. sugar
Raspberry juice
2 tbsp. cornstarch
1 tbsp. lemon juice

Or:

2.:
1/4 c. Kahlua
2 tbsp. cornstarch
1 (12 oz.) can frozen raspberry juice concentrate

Heat together. (Keeps for a long time in refrigerator.)