Raspberry Delight

2 1/4 cups all-purpose flour
2 Tbsp. sugar
3/4 cup butter or margarine, softened

Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 tsp. vanilla extract
1/4 tsp. salt
2 cups whipped topping

Topping:
1 pkg. (6oz.) raspberry gelatin
2 cups boiling water
2 pkgs. (10 oz. each) sweetened frozen raspberries
Additional whipped topping and fresh mint, optional

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth.  Press into an ungreased 13x9 in 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, confectioners' sugar, vanilla an salt until smooth.  Fold in whipped topping.  Spread over crust. 
For topping, dissolve gelation in boiling water; stir in raspberries.  Chiill for 20 minutes or until mixture begins to thicken.  Spoon over filling.  Refrigerate until set.  Cut into squares; garnish with whipped topping and mint if desired;
Yield: 12-16 servings.