Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
Cream the ½ cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
Pour raspberries over cream layer and chill.
If you like, more Cool Whip can be spread on top.
