1 c. flour
1/2 c. butter
1/2 c. brown sugar
1/2 c. walnuts, chopped
2 pkgs. frozen raspberries
1 c. sugar
Juice of 1 lemon
2 unbeaten egg whites
1 c. whipping cream

Mix first 4 ingredients together for pie crust. Spread lightly 9 x 13 inch pan. Bake at 325 degrees for 15 minutes. Should be light brown color. Cool a bit. Reserve 1/3 cup for topping. Crumble by hand and spread in 9 x 13 inch pan. Add raspberry fluff. Can be made a day or two ahead.

FLUFF: Break up berries in large mixing bowl. Add other ingredients (not whipping cream) and beat 10 minutes or until very thick. Bowl will be 3/4 full. Whip cream and fold into mixture. Pour over crust. Serves 12-15.