CRUST:

2 1/4 cups flour

2 tablespoons sugar

3/4 cup butter OR margarine, softened

FILLING:

1 (8 oz) package cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

2 cups cool whip

TOPPING:

1 (6 oz) package raspberry jello

2 cups boiling water

2 (10 oz) packages sweetened frozen raspberries

in a bowl, combine flour and sugar; blend in butter with a wooden spoon. until smooth. press into an ungreased 13″x9″x2″ baking pan. bake at 300 degrees for 20-25 minutes or until set (crust will not 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 until mixture begins to thicken. spoon over filling. refrigerate until set. cut into squares. garnish with additional cool whip and mint if desired.