Amount
Ingredient
Preparation



---
Crust
---





1
cup
flour

all-purpose



1
cup
brown sugar

firmly packed



1
cup
butter

or margarine



1
cup
walnuts

finely chopped



---
Filling
---





8
ounces
cream cheese

light, softened



1
teaspoon
vanilla extract





7
ounces
marshmallow creme





8
ounces
whipped topping, prepared

cool whip, lite, thawed



1
pint
raspberries

fresh



---
Glaze
---





1
cup
sugar





1
cup
cornstarch





2
cups
water





3
ounces
gelatin, flavored, sugar-free

raspberry flavor

 Heat oven to 325 degrees.  Lightly spoon flour into measuring cup; level off.  In large bowl, combine flour and brown sugar; mix well.  Using fork or pastry blender, cut in margarine until coarse crumbs form.  Stir in walnuts.  Lightly press mixture in ungreased 15x1x1 inch baking pan.  Bake at 325 degrees for 1 to 15 minutes or until light golden brown.  Cool.
  
In large bowl, beat cream cheese and vanilla until light and fluffy.  Add marshmallow creme; beat just until combined.  Fold in whipped topping.  Refrigerate about one hour or until firm.
  
Sprinkle raspberries over top of cheese mixture.  In medium saucepan combine sugar, cornstarch and water; mix well.  Cook and stir over medium heat until mixture thickens and becomes clear.  Remove from heat; stir in gelatin until dissolved.  Cool glaze 2 to 3 minutes or until lukewarm.  Carefully spoon glaze over raspberries.  Refrigerate about one hour until firm.  Cut into squares.  Store in refrigerator.  Makes 25 servings.

Nutrient data per serving: 
259 calories; 3 g protein;
4 g  carbohydrates; 1 g fat;
8 mg cholesterol; 136 mg sodium