Raspberry Delight

Serves 12


      2-1/4 cups all-purpose flour
      2 tablespoons sugar
      3/4 cup butter or margarine, softened
      1 package (8 ounces) cream cheese,
      1 cup confectioners' sugar
      1 teaspoon vanilla extract
      1/4 teaspoon salt
      2 cups whipped topping
      1 package (6 ounces) raspberry gelatin
      2 cups boiling water
      2 packages (10 ounces each) sweetened
      frozen raspberries
      Additional fresh raspberries, whipped topping and fresh mint


In a bowl, combine flour and sugar; blend in burter with a wooden spoon until smooth. Press into
an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 3000 for 20-25 minutes or until set (crust
will not brown). 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 gelatin in boiling water; stir in raspberries.

Chill for 20 minutes or until mixture begins to thicken. Spoon overfilling. Refrigerate until set. Cut
into squares; garnish with fresh raspberries, whipped topping and mint
mint if desired.