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1 1/2 c. flour 3/4 c. butter, melted 3/4 c. chopped pecans 2 c. powdered sugar 1 (8 oz.) pkg. cream cheese, softened 1 (8 oz.) whipped topping, thawed 3 c. fresh raspberries 1 c. sugar 1/4 c. flour 3 Tbsp. raspberry gelatin 1 c. water For crust, combine first 3 ingredients. Pat into 13 x 9-inch baking dish. Bake at 350 degrees until crust is golden brown around edges. Cool. Meanwhile, beat powdered sugar and cream cheese together. Add whipped topping and blend. Spread over crust. Arrange raspberries on top. Cover and chill. For top layer, combine sugar, the 1/4 cup flour and gelatin. Stir in water. Cook until thick and bubbly. Cover and set aside to cool. Spoon cooled gelatin mixture over berries. Chill at least 4 hours. Cut into squares and garnish with whipped topping. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |