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

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until smooth. Press into an ungreased 13 x 9-inch baking pan. Bake at 300 degrees F for 20 to 25 minutes or until set (crust will not brown). Cool.

Filling
8 ounces cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping

In a mixing bowl, beat cream cheese, confectioners' sugar, vanilla extract and salt until smooth. Fold in whipped topping. Spread over crust.

Topping
1 large box raspberry gelatin
2 cup boiling water
2 (10 ounce) package sweetened frozen raspberries
Whipped topping and fresh mint (optional)

Dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes or until mixture begins to chicken. Spoon over filling. Refrigerate until set. Cut into squares; garnish with whipped topping and mint if desired.

Yields 12 to 16 servings.