1 1/2 c. vanilla wafer crumbs (about 30 sm. wafers)
4 tbsp. butter, melted
2 tbsp. sugar
4 egg whites
1/2 c. sugar
1 pt. red raspberries (slightly sweetened)
1 (2 oz.) pkg. dessert topping mix or 1/2 to 1 (8 oz.) Cool Whip
1 tbsp. lemon juice

Combine crumbs, butter and the 2 tablespoons sugar, mix well. Press firmly in bottom of 9 x 9 inch baking pan. Beat egg whites until soft peaks form, gradually add the 1/2 cup sugar, beating until stiff peaks form. Swirl meringue over crumb crust. Bake in slow oven (325 degrees) 12 to 15 minutes. Cool, spread berries over meringue. Spread on whipped topping or Cool Whip to which 1 lemon juice had been added. Chill, cut in squares. Serves 9.