1 1/4 c. flour
1/3 c. confectioners' sugar
1/2 c. butter
1/4 c. chopped nuts

Combine flour, confectioners' sugar, butter and nuts. Blend as for pastry and press in 9 x 13 inch ungreased pan. Bake for 15 minutes at 350 degrees. Cool.

Thaw 2 (12 ounce) packages of frozen raspberries. Drain berries. Save liquid. Mash berries and spoon over cool crust. Sprinkle nuts over this.

2 eggs
1 c. granulated sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla

Beat eggs and sugar in small bowl until light and fluffy. Add 1/4 cup flour, baking powder and salt. Fold this. Add vanilla and then pour this mixture over berries. Bake 25 to 30 minutes until golden brown at 350 degrees.

SAUCE:

1 c. juice of berries (add water if necessary)
2 tbsp. corn starch
1 tbsp. lemon juice

Mix and cook until thick and clear. Add lemon juice. Pour over dessert. When ready to serve, top with Cool Whip.