Filling/Topping:

1 8 oz. pkg. cream cheese, softened
1 cup confection sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 cups whipped topping
1 pkg. small raspberry jello
2 cups boiling water
2 pkg. (10 oz. each) sweetened raspberries

In mixing bowl, beat cream cheese, sugar, vanilla and salt until smooth. Spread over crust. For topping, dissolve gelatin in boiling water; stir in raspberries, chill 20 minutes or until mixture begins to thicken. Fold in whipped topping. Spoon over filling. Refrigerate until set. Cut into squares.

Makes 12 to 16 servings.

Base:

In a bowl combine flour and sugar; blend butter till smooth. Press into ungreased baking pan 13 x 9 inches.

Bake at 300°F for 20 to 25 minutes