CRUST:

1 c. flour
2 tbsp. sugar
1 stick butter
1/4 c. chopped pecans

Mix and press into the bottom of a 9"x13" pan that has been sprayed with Pam. Bake 15 minutes at 375 degrees.

RED LAYER:

6 oz. box raspberry Jello
Scant 1/2 c. sugar
2 1/2 c. boiling water
1 (20 oz.) pkg. frozen raspberries with juice
2 tbsp. lemon juice

Dissolve Jello and sugar in boiling water. Add remaining ingredients and chill until partially set, about 2 hours.

WHITE LAYER:

8 oz. pkg. cream cheese
3/4 c. powdered sugar
Scant tbsp. vanilla
1/8 tsp. salt
1 (13 oz.) Cool Whip

Mix cream cheese, powdered sugar, vanilla and salt. Fold in Cool Whip.