CRUST: Melt 1/2 C. butter and add (18) crushed cracker crumbs and 1/2 C. sugar. Stir and pat this to the bottom of your 9 x 13 pan. Don't bake.

FILLING: Beat 1/2 C. sugar and cream cheese until creamy. Add vanilla. Whip cream and fold in into the cream cheese. Don't over fold. At this point you could cover it with your favorite pie filling. I make my own. (step 3)

Raspberry Topping: Fresh sweet raspberries work the best. Frozen is fine too. Heat to Boil 1 C. sugar and 1-2 cups crushed Raspberries, stir constantly, in a separate dish put 2 Tbs of cornstarch and 1/4 Cup of water stir until its dissolved and add it to the raspberry mixture that's boiling. Stir that in remove from the heat. It should get a little thicker. Be patient, you may need to add some more cornstarch the same way if use frozen berries.. After it cools a couple minutes I add the topping right away. On top of the cool whip/cream cheese, add refrigerate immediately. Wait till cools completely before you decorate and eat.