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1 stick margarine, softened
1 cup all purpose flour
2 tablespoons sugar
1/3 cup finely chopped pecans
Mix well. Press into a 9x13 baking pan. Bake at 325 degrees for 15 minutes. Cool.
2 8-ounce packages cream cheese, softened
2 cups confectioners’ sugar, sifted
8 ounces Cool Whip
Mix together and spread over cooled crust.
Dissolve
2 3-ounce packages raspberry jello
½ cup sugar
in
2 cups hot water.
When dissolved add
2 10-ounce packages frozen red raspberries
Stir until the mixture is somewhat thickened.
Pour over cream chesse mixture.
Cover and refrigerate until set.
