Cream:

Gradually add:

Cream well. Add: 1/4 c. milk 1 tsp. vanilla 1/2 tsp. salt

Stir in: 1/4 c. nuts (or more)

Turn into 8 inch square pan (grease bottom). Bake 30-35 minutes. Remove from pan and cool. Cut in half horizontally with sharp knife. Spread bottom layer with butter filling and then raspberry filling. Top with second layer. Then whipped cream. Chill four hours.

RASPBERRY AND BUTTER FILLING:

Combine in saucepan 1/4 cup sugar and 2 tablespoons cornstarch. Add 1 package frozen raspberry. Cook, stirring constantly, until thick. Cool. Cream 1/2 cup butter; gradually add 1 1/2 cups confectioners' sugar. Cream well and add 1 unbeaten egg. Beat until fluffy.

WHIPPED CREAM:

3/4 c. whipping cream

Stir in 3 tablespoons sugar. Beat until stiff and add nuts. (Or, you may top with nuts instead.)

Note: Butter may be substituted for butter.