1/2 lb. vanilla wafers, crushed
3/4 c. soft butter
2 eggs
2 1/2 c. powdered sugar
1 qt. frozen raspberries, thawed and drained (save liquid)
1/2 c. water
2 tbsp. cornstarch
1 c. whipping cream

Line 9x13 inch pan with 2/3 of the crushed vanilla wafer crumbs. Beat soft butter, eggs and powdered sugar. Spread the mixture over the wafer crumbs. In a saucepan, combine the juice from raspberries, water and cornstarch. Bring to a boil and cook, stirring until it thickens. Remove from heat. Add the berries and allow mixture to cool.

Spread the raspberries over the powdered sugar layer. Whip the cream and spread over the top of the berries. Top with remaining crumbs and refrigerate.