1 lb. Nilla Wafers
1/2 lb. butter
1 lb. powdered sugar
4 eggs
3 pkgs. or 4 c. raspberries
1 pt. whipping cream, whipped

Crush the Nilla Wafers. Put half of the crumbs in the bottom of a 9 x 15-inch pan or 2 (8 x 8-inch) pans. Beat butter until creamy and add the powdered sugar until blended. Add eggs, one at a time. Spread top of the crumbs with mixture and cover with drained raspberries. Top with whipping cream, then cover with remaining crumbs. Refrigerate at least 12 hours.