1 pkg. vanilla wafers
1/2 c. butter
1 1/2 c. powdered sugar
2 eggs
1 1/4 tsp. vanilla
1/2 pt. whipping cream
1 (10 oz.) pkg. frozen raspberries

Crush wafers, put half in buttered 9 x 9 inch pan. Cream butter and powdered sugar together. Add eggs one at a time. Pour over crumbs. Whip cream and vanilla together. Add drained defrosted raspberries and mix into whipped cream. Pour over top of first mixture and sprinkle rest of wafer crumbs on top. Refrigerate overnight.