1 (10 oz.) pkg. butter cookies
1 c. confectioners' sugar
1/3 c. walnuts, chopped
1 c. heavy cream
3/4 c. butter
2 eggs
1 qt. fresh raspberries

Roll cookies into crumbs. Cover bottom of 8" square pan with half the crumbs. Cream together butter and sugar; add eggs singly, beating after each addition. Spread mixture over crumbs and sprinkle with nuts. Top with berries. Spread with whipped cream and remaining crumbs. Chill thoroughly. Cut into squares. Serves 12.