Frozen Raspberry Dessert

Crust:
1 C Flour
¼ C Brown Sugar
½ C Finely chopped Pecans
½ C Butter


Preheat oven to 350*. Mix together ingredients. Reserve 1/3 for topping. Spray pan with non-stick spray. Press remaining amount into a 9x13 pan. Bake at 350* until crisp and golden brown. While letting the crust cool, make filling.


Filling:
½ Gallon Raspberry Sherbet (softened)
1 Large Whip Topping (softened)
Juice from 1 Lemon


Mix all together and spread evenly over cooled crust.
Sprinkle the top with the reserved ingredients from the crust. Put in freezer until frozen and cut into squares. When serving, you can also add fresh raspberries to dress it up.

Note: You can make the crust and store in air tight container for up to 3 weeks.