Raspberry Delight

CRUST:
2 1/4 C. FLOUR
2 T. SUGAR
3/4 c. BUTTER

FILLING:
21 SOFTENED CREAM CHEESE (8 OUNCE)
1 c. POWDERED SUGAR
1 t. VANILLA
1/4 t. SALT
2 c. COOL WHIP

TOPPING:
1 RASPBERRY JELLO (6 OUNCE)
2 c. BOILING WATER
2 PACKAGES (10 OUNCE)SWEETENED FROZEN RASPBERRIES


IN A BOWL, COMBINE FLOUR AND SUGAR; BEAT IN BUTTER. SPRINKLE IN 9" X 13" PAN AND LIGHTLY PAT DOWN. BAKE AT 300 DEGREES FOR 20-25 MINUTES OR UNTIL SET (CRUST WON'T
BROWN). COOL.

IN A MIXING BOWL, BEAT CREAM CHEESE, POWDERED SUGAR, VANILLA AND SALT UNTIL SMOOTH. FOLD IN COOL WHIP. SPREAD OVER CRUST.FOR TOPPING, DISSOLVE JELLO IN BOILING WATER; STIR IN RASPBERRIES. CHILL FOR 20 MINUTES OR TILL IT THICKENS. SPOON OVER FILLING. REFRIGERATE UNTIL SET.