1 pkg. Jiffy pie crust mix OR 2 c. your own pie crust mix
1 jar raspberry preserves (or you can use other)
1 Jiffy cake mix

Prepare pie crust, roll to fit greased cookie sheet.

Bake at 400°F for 5 - 10 minutes, until light brown.

Spread raspberry preserves on pie crust.

Prepare 1 pkg. Jiffy cake mix as directed on package and pour over the preserves.

Bake at 350°F for 20 minutes. Cool and top with frosting.

Frosting:

1 c. confectioners sugar
1/4 c. Crisco
1 tsp. vanilla
2 tbsp. milk (or enough so can spread on cake)

Beat 5 to 10 minutes until mixed well. Spread on cake.