10 oz. pkg. Lorne Doones
3/4 c. butter
1 c. powdered sugar
2 eggs
1/3 c. chopped walnuts
1 qt. fresh raspberries or blueberries
1 c. whipped cream (unsweetened)

Roll cookies into crumbs. Cover bottom of 9 inch pan with half of the crumbs. Cream butter and sugar. Add eggs one at a time beating after each addition. Spread butter mixture over crumbs. Then sprinkle with nuts and top with berries. Spread with whipped cream and top with remaining crumbs. Chill at least 2 hours. Cut into squares.