1 c. self- rising flour
1 stick butter
1/2 c. chopped nuts

Mix together and press down into pan or dish and bake 20 to 30 minutes at 300 to 350 degrees. When cool, crumble with fork. Put in bottom of serving dish.

1 to 2 small cartons of whipping cream (or Dream Whip may be substituted) 1 c. confectioners sugar 8 oz. pkg. cream cheese (Neufchatel or low fat)

Beat whipping cream until nearly stiff then add cup confectioners sugar, and continue for a few more minutes until stiff. Mix with cream cheese. Pour over cooled crust.

3/4 to 1 c. red raspberry juice (this and next item according to thickness desired.) 2 tbsp. corn starch 1 pkg. raspberries or 1 to 2 cups fresh raspberries 1/2 to 1 cup sugar (according to sweetness desired)

Heat liquid for 1 1/2 minutes in microwave. Blend in sugar and corn starch. Reheat until desired thickness. Let cool and stir in red raspberries and spread on cheese cake. Cover and cool in refrigerator until serving. Serves 12 to 18, according to size of serving.