1 1/2 c. flour
1 1/2 sticks butter, softened
3 tbsp. sugar

Mix flour, butter and sugar for crust. press in 9 x 13-inch pan. Bake at 350 degrees for 12 to 15 minutes, or until lightly browned. Cool.

FILLING:

1 qt. raspberries
2 sm. pkgs. raspberry Jell-O
1 1/2 c. sugar
2 c. water
5 tbsp. cornstarch
1 c. water
1 (8 oz.) container Cool Whip

Layer crust with berries. Bring 2 cups water, Jell-Os and sugar to a boil. Slowly add mixture of 1 cup water and cornstarch. Boil for 2 minutes. Cool. Pour on berries. Top with Cool Whip.