1 (10 oz.) pkg. Lorna Doone cookies
3/4 c. butter
1 c. confectioners' sugar
2 eggs
1/3 c. chopped walnuts
1 qt. fresh raspberries or blueberries
1 c. whipped cream (unsweetened)

Roll cookies into crumbs. Cover bottom of 9 inch pan with half the crumbs. Cream butter, sugar and eggs, one at a time, beating after each addition. Spread butter mixture over crumbs; sprinkle with nuts, top with berries. Spread with whipped cream and rest of crumbs. Chill 2 hours or more. Cut into squares.

DIETITIAN'S NOTE:

The calories in this fruity delight can be decreased by using a butter flavored butter, 1/3 less confectioners' sugar (2/3 cup) and light whipped topping. Consider using a pasteurized egg product instead of raw eggs as the incidence of salmonella is on the rise.