RASEBERRY CREAM CHEESE DELIGHTS

2 3oz. packs of raseberry jello
1 bag of frozen rasberrys    or
1 can of rasberry pie filling if you can find it
1 8oz. can of crushed pineapples, drained save juice
1/2 cup chopped pecans
2 cups of boiling water
Add boiling water to jello, then add the juice to cup and then fill rest of the way up to 1 cup mark with water. Mix,then add the pineapple  and rasberries or rasberry pie filling and the pecans. Mix good and put in a glass 2 quart square bowl and put in ref. until it gets firm.

Cream Cheese Topping:
1 8oz. cream cheese
1/2 cup sugar
1/2 cup sour cream
1/2 teaspoon vanilla
1/2 cup or a little more to your liking chopped pecans
Combine the cream cheese and sugar and beat. until smooth, then add the sour cream and vanilla and beat again until smooth. Put over top of jello layer. Then sprinkle pecans on top of this. let chill until ready to serve. keep ref.
If you like you can make a graham cracker crusts by using 2 packs of regular or honey grahams crackers. Not two boxes. Crush them up in a ziplock bag using a meat pounder or hammer. Then put about 1/2 stick of butter in this , spread out in pan and bake for 6 minutes. Let cool. Then add the jello filling. Make sure it is cool or the jello wont work right. Can also use the lucky if bite left  pie crust on it also.
2 cups of flour
2 sticks of blue bonnet, melted
3 Tablespoons of water
melt butter, add flour and water, stir, pat out in pan and bake for 10 minutes but watch closly as this will really burn easy and will taste scorched. let cool also.