1 box vanilla wafers, crushed
1 box powdered sugar
2 cubes butter
4 raw eggs

Layer half of wafers in bottom of 9x13 inch pan. Whip powdered sugar, butter, and eggs until thick. Spread on top of crumbs.

Add 4 or 5 cups drained raspberries on top of crumbs. Whip 1 pint of whipped cream. Spread on top of raspberries. Sprinkle the remainder crumbs on top. Refrigerate.