3/4 c. graham cracker crumbs
1/4 c. butter, melted
2 eggs
2 c. powdered sugar
1/4 lb. butter, softened
1 qt. fresh (not frozen) raspberries
Cool Whip

Mix graham cracker crumbs and butter. Press in 8 x 8 inch or 9 x 9 inch pan. Whip eggs, powdered sugar and butter. Spread over crumb crust. next spread 1 quart fresh clean raspberries. Cover with Cool Whip. Refrigerate.