2 1/4 cups gluten free flour
2 teaspoons granulated sugar
3/4 cup softened butter
Combine and press in ungreased 13 x 9 inch pan and bake for 50 minutes at 300° oven.
Second Layer:8 ounces cream cheese
Cream until smooth and fold in 2 cups of Cool Whip. Put in refrigerator for awhile. Then spread on first layer.
1 6-oz. package Raspberry Jello
2 cups boiling water
2 - 3 cups raspberries
Dissolve Jello in water and then stir in raspberries. Chill until thick - about 1 hour. Spoon over layers.