Put thick layer of graham cracker crumbs in buttered 9"x13" pan. Cream 3/4 cup butter with 2 cups powdered sugar and 3 eggs. Beat until smooth and creamy. Pour over cracker crumbs. Sprinkle with 3/4 cup chopped walnuts. Dissolve 1 package raspberry Jello with 1 1/4 cups boiling water. When thoroughly dissolved, add 1 tablespoon sugar and 2 packages frozen raspberries, broken apart. When partly congealed, pour other mixture. Whip 1/2 pint cream, sweetened to taste. Pour over Jello mixture. Add light layer of crumbs. Can be made the day before except for cream. Serves 20.