Raspberry Cheesecake Delight

• 2 cups flour
• 1 cup brown sugar
• 1 cup margarine or 1 cup butter
• 1 cup pecans or 1 cup walnuts, chopped
• 16 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 12 ounces Cool Whip
• 1 (21 ounce) can raspberry pie filling

1. Preheat oven to 350.
2. Combine crust ingredient and mix until flour is incorporated; press into a 9x13" pan and bake for 15 minutes or until lightly golden brown.
3. Crumble up crust let cool.
4. Meanwhile, beat cream cheese, add sweetened condensed milk, mix until smooth.
5. Turn mixer to low and incorporate cool whip.
6. After crust is cool, slightly press crumb mixture and top with cheesecake mixture.
7. Refrigerate at least a couple of hours, before serving top with pie filling or spoon a good amount over individual pieces on plates.
8. Sometimes I put can of pie filling in fridge so it will be chilled when serving too!
9. Yum!

flour, brown sugar, margarine, pecans, cream cheese, condensed milk, raspberry pie filling

Taken from www.food.com/recipe/raspberry-cheesecake-delight-415651 (may not work)