1/2 c. butter
2 tbsp. sugar
1 1/2 c. flour

Mix like cookie dough and spread in 9 x 3 greased pan. Bake at 350 degrees for 25 minutes. Cool.

1 stick butter
2 (3 oz.) pkg. cream cheese
2 c. powdered sugar

Beat together and spread on cooled cookie layer. Sprinkle 1/2 cup chopped nuts on top of cheese mixture.

1 box raspberry Jello
1 c. boiling water
2 pkgs. frozen raspberries
Whipped cream

Mix Jello in water. Add raspberries. Set slightly. Pour on top of nuts. Refrigerate until set. Top with whipped cream. (I use Dream Whip) Can be made 24 hours ahead. Serves 12 to 15.