Ingredients

Instructions

  1. Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
  2. Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
  3. Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
  4. Pour raspberries over cream layer and chill.
  5. If you like, more Cool Whip can be spread on top.