1 c. flour
1/2 c. softened butter
1/4 c. brown sugar
3/4 c. chopped nuts
2 pkg. raspberry Jello (regular size)
2 c. boiling water
2 reg. pkg. frozen raspberries

Combine flour, butter, sugar and nuts. Mix with hands until crumbly. Pat into a 9 x 13 inch dish. Bake 15 minutes at 350 degrees. Cool thoroughly.

Dissolve the Jello in boiling water. Add the frozen berries and stir until the berries are thawed. The mixture will thicken. Pour on the cool crust. Refrigerate. Top with Cool Whip.