1/2 lb. vanilla wafers
2 1/2 c. powdered sugar
3/4 c. butter
2 eggs, well beaten
2 boxes frozen raspberries, 10 oz., drained
1/2 pt. whipping cream, whipped

Crush wafers and line a buttered 9 inch pie pan with 1/2 of the crumbs. Cream the sugar and butter well. Add eggs and blend. Pour over the crumbs. Cover with a layer of berries. Spread with whipped cream. Top with remaining crumbs. Refrigerate 24 hours. Garnish with additional berries. Serves 6 to 8.