Ingredients
1 cup all-purpose flour1/2 cup finely chopped pecans1/4 cup packed brown sugar1/2 cup butter, melted2 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 carton (8 ounces) frozen whipped topping, thawed2 packages (3 ounces each) raspberry gelatin2 cups boiling water2 cups cold water
Preparation
In a large bowl, combine the flour, pecans and brown sugar; stir in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10-13 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares.
