2 1/4 cups flour
2 tablespoons sugar
3/4 cup butter, softened
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
6 ounces raspberry jello
2 cups boiling water
2 packages sweetened frozen raspberries (10 oz each)
In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth. Press into an ungreased 13×9 inch baking dish. Bake at 300ºF until set (crust will not brown.) about 20-25 minutes. Cool.
In a mixing bowl, beat cream cheese, confectioners sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust.
For topping, dissolve jello in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over filling. Refrigerate until set.
Cut into squares; top with extra whipped topping.
Yield: 12-16 servings.