2 Cups rolled out graham crackers
1 stick butter
1 cup and 3 tablespoons powdered sugar, divided
1 8-oz cool whip
1 8-oz soft cream cheese
2 cans raspberry pie filling

a 9 X 13 pan

HOW TO

This recipe is done in three layers.

Bottom Layer… mix the graham crackers, butter and 3 tablespoons of powdered sugar in a bowl. When combined, press down into a 9 X 13 pan. Chill.

Middle Layer…combine cool whip, cream cheese and 1 cup powdered sugar. Pour over the crust.

Topping... pour the raspberry pie filling over the middle layer. Done. Keep refrigerated.