Place layer of graham crackers in bottom of 13 x 9 inch pan.

FILLING FOR 2ND LAYER:

1/2 c. butter
1 1/2 c. powdered sugar
2 eggs

Beat well and spread over crackers. Top with another layer of graham crackers.

RASPBERRY LAYER:

2 pkg. raspberry Jello
2 c. boiling water
1 qt. frozen raspberries (not thawed)

Dissolve Jello in boiling water and add frozen berries; stir until thickened, spread on top of graham crackers. Top with Cool Whip when ready to serve.