Raspberry Delight

2 1/4 cups flour
2 tablespoons sugar
3/4 cup butter, softened

FILLING:
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt

TOPPING:
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 13x9 inch baking dish.

Bake at 300�F 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 mins or until mixture begins to thicken. Spoon over filling. Refrigerate until set. Cut into squares; top with extra whipped topping.

Yield: 12-16 servings.