1 1/2 c. vanilla wafers, crumbled (30 wafers)
4 tbsp. butter, melted
2 tbsp. sugar

Combine crumbs, butter and 2 tablespoons sugar - mix well. Press firmly in 9 x 9 x 12 inch pan.

4 egg whites
1/2 c. sugar
1 pt. red raspberries, slightly sweetened
1 (2 oz.) dessert topping mix
1 tbsp. lemon juice

Beat egg whites until soft peaks form. Swirl meringue over crumb crust. Bake 12 to 15 minutes in 325 degree oven. Cool. Spread berries over meringue. Prepare topping mix according to package directions. Gently stir in lemon juice and spread over berries. Chill and cut in squares. Serves 9.