1 1/2 c. flour
3/4 c. butter
1/4 c. sugar
1 tsp. vanilla

2ND LAYER:

1/3 c. powdered sugar
8 oz. cream cheese

3RD AND TOP LAYER:

2 c. cream, whipped
2 tbsp. vanilla instant pudding

4TH LAYER:

10 oz. frozen raspberries, thawed
1/2 c. sugar
2 tbsp. cornstarch

Layer 1: Stir ingredients together and press into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Don't overbake. Cool.

Layer 2: Combine ingredients and spread on crust. Chill.

Layer 3: Whip cream and pudding. Spread one half. Chill or freeze.

Layer 4: Combine ingredients in saucepan. Cook over medium heat until thick and clear. Pour over previous layer. Top with remaining cream. Chill.

Yum! Yum!