2 c. graham cracker crumbs
3/4 c. melted butter
3 tsp. sugar
1 pkg. cream cheese
3/4 c. sugar
8 oz. Cool Whip
8 oz. pkg. frozen raspberries
1 (6 oz.) large raspberry jello
2 c. hot water
1 c. cold water

Mix cracker crumbs, melted butter and 3 teaspoons sugar and press into 9 x 13 pan.

Bake 7 minutes at 350°F. Cool. Mix cream cheese, 3/4 cup sugar and Cool Whip.

Layer raspberries on cream cheese mixture. Cool and let jell. Refrigerate and serve with Cool Whip.