1 c. vanilla wafer crumbs (about 30 sm. wafers)
4 tbsp. butter, melted
2 tbsp. sugar

Combine crumbs, butter, and the 2 tablespoons sugar; mix well. Press firmly in bottom of 9 x 9 x 2 inch baking pan. 4 egg whites 1 pt. red raspberries, slightly sweetened

Beat egg whites until soft peaks form; gradually add the 1/2 cup sugar, beating until stiff peaks form. Swirl meringue over crust; bake in slow oven (325 degrees) 12 to 15 minutes; cool. Spread berries over meringue. 1 tbsp. lemon juice

Prepare dessert topping mix according to package directions; gently stir in lemon juice. Spread over berries; chill. Cut in squares to serve. Makes 9 servings. (Garnish with fresh raspberries.)