RASPBERRY DELIGHT

2¼ cups flour

2 tab. sugar

¾ cup butter or margarine, softened

¼ cup walnuts, finely ground, opt.

FILLING

8 oz. Philadelphia Cream Cheese, softened

1¾ cups confectioners’ sugar

1 tea. vanilla extract

8 oz. Cool Whip, regular

TOPPING

6 oz. pkg. raspberry gelatin

2 cups boiling water

2 pkg. (10 oz. each) sweetened frozen raspberries

Additional whipped topping and fresh mint, opt.

Combine flour and sugar; blend in butter and nuts until smooth. Press into an ungreased 13”X9”X2” baking pan. Bake at 300’ for 20 to 25 min. or until set (crust will not brown). Cool. In a mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until smooth. Fold in whipped topping. Spread over crust. For topping, dissolve gelatin in boiling water; stir in raspberries. Chill for 20 min. or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut; garnish with whipped topping and mint if desired.