40 vanilla wafers
3/4 c. soft butter
2 c. powdered sugar
2 eggs
1 tsp. lemon juice
Chopped nuts
1 (3 oz.) pkg. raspberry Jello
2 (10 oz.) pkg. frozen red raspberries
1 c. whipping cream
3 tbsp. sugar

Crush vanilla wafers. Line bottom of a 9x13x2 inch baking pan with half the crumbs, reserving half. Combine butter and powdered sugar. Beat eggs with lemon juice. Add butter mixture to eggs and beat well. Spread mixture over crumbs carefully, using back of a wet tablespoon. Sprinkle with a layer of chopped nuts.

Dissolve Jello in 1 cup of boiling water. Add frozen raspberries. Chill until quite thick. Spread this mixture over the layers already in pan. Whip the cream and sweeten with the 3 tablespoons sugar. Spread over Jello. Top with reserved crumbs. Refrigerate overnight.