|Frozen red raspberries||10 Ounce|
|Flour||1 1⁄4 Cup (20 tbs)|
|Confectioner's sugar||1⁄3 Cup (5.33 tbs)|
|Soft butter||1⁄2 Cup (8 tbs)|
|Walnuts||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Whipped cream||1 Cup (16 tbs)|
Thaw raspberries; drain.
Combine 1 cup flour, confectioners' sugar and butter.
Press mix- ture in bottom of 13 x 9-inch pan.
Bake at 350 degrees for 15 minuses.
Spoon raspberries over crust; sprinkle with walnuts.
Beat eggs with 1 cup sugar in small mixing bowl until light and fluffy.
Add salt, 1/4 cup flour, baking powder and vanilla; blend well.
Pour over walnuts.
Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Chill; cut into squares.
Combine 1/2 cup water, reserved liquid, remaining sugar and cornstarch in saucepan.
Cook, stirring constantly, until thickened and clear.
Stir in lemon juice; cool.
Serve sauce and whipped cream over squares.