1/4 lb. butter
1 1/2 c. powdered sugar
2 eggs
6 oz. pkg. vanilla wafers, rolled fine (about 45)
1 pt. fresh raspberries, sugared
1/2 pt. cream, whipped

Cream butter and sugar well; add eggs and beat until fluffy. Set aside. Fold raspberries into whipped cream. Spread 3/4 of the cookie crumbs in a 9x12 inch buttered pan. Spread butter mixture over crumbs carefully. Place raspberry cream mixture over this. Top with remaining crumbs. Refrigerate 12 hours. Serves 12.