1/2 c. butter
1/4 c. brown sugar
1 c. flour
1/2 c. chopped nuts
2 heaping c. powdered sugar
6 tbsp. butter
2 eggs
1 qt. fresh raspberries
Carton of Cool Whip

Heat oven to 400 degrees.

Mix 1/2 cup butter, brown sugar, flour and nuts together with hands. Crumble into 9x13 pan. Bake 15 minutes. Take from oven and stir with spoon. Save 1/2 cup for topping, and press rest of crust into pan.

Cream together powdered sugar and 6 tbsp. butter. Add 2 eggs, one at a time. Spoon over crumbs. Put 1 quart fresh raspberries or other fruit on next. Top with Cool Whip and remaining crumbs. Keep refrigerated.