1/2 cup (1 stick) butter
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup chopped nuts
2 heaping cups powdered sugar
6 tbsp. butter
2 eggs (or pasteurized equivalent: Egg Beaters, etc.)
1 quart (4 cups) fresh raspberries
carton of Cool Whip

Preheat oven to 400°F.

Mix 1/2 cup butter, brown sugar, flour and nuts together with hands. Crumble into 9x13 pan. Bake 15 minutes. Take from oven and stir with spoon. Save 1/2 cup for topping, and press rest of crust into pan.

Cream together powdered sugar and 6 tbsp. butter. Add 2 eggs (or equivalent), one at a time. Spoon over crumbs. Put 1 quart fresh raspberries or other fruit on next. Top with Cool Whip and remaining crumbs. Keep refrigerated.