Raspberry Squares

• 1 cup all-purpose flour
• 1/2 cup finely chopped pecans
• 1/4 cup packed brown sugar
• 1/2 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 packages (3 ounces each) raspberry gelatin
• 2 cups boiling water
• 2 cups cold water

1. 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 350u0b0 for 10-13 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
3. In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares.

flour, pecans, brown sugar, butter, cream cheese, sugar, frozen whipped topping, raspberry gelatin, boiling water, cold water

Taken from www.tasteofhome.com/recipes/raspberry-squares/ (may not work)