1 1/2 cups finely chopped pecans
1 cup flour (you can use GF flour also)
½ cup butter, melted
Mix together and press into a 9×13 baking dish. Bake at 350 for 15 mins. Cool completely.
8oz cream cheese (softened)
1 cup powdered sugar
1 cup Cool Whip, thawed
Beat the cream cheese and sugar together til smooth, fold in the Cool Whip, spread evenly over the crust. Refrigerate for 30-40 mins.
2 boxes 3.4 ox cheesecake pudding mix
2 cups milk
1 cup heavy cream
2 pints of fresh raspberries
Whisk the pudding mix, cream and milk together, fold in the raspberries, layer on top of the cream cheese layer. Refrigerate for another 20 mins.
1 pint raspberries
8oz of Cool Whip, thawed
Top the 3rd layer with the pint of raspberries, and smooth the remaining cool whip over the top. Refrigerate until serving.