1 stick butter
2 tbsp. sugar
1 c. flour
1 (8 oz.) pkg. cream cheese
2 c. powdered sugar
2 c. Cool Whip
2 (3 oz.) pkgs. red raspberry Jello
1/2 c. sugar
2 c. hot water
2 (10 oz.) pkgs. frozen red raspberries

Mix butter, 2 tablespoons sugar and flour. Press into 9 x 13 inch pan. Bake at 325 degrees for 12 minutes. Cool. Mix together cream cheese, powdered sugar, then add Cool Whip and pour over crust. Dissolve Jello and 1/2 cup sugar in 2 cups hot water. When dissolved, add frozen raspberries. Pour over cream cheese layer and chill.