Raspberry Delight

1 cup vanilla wafers, crushed, divided

1 tablespoon butter, melted

½

cup butter

11/2 cups powdered sugar

1¼

teaspoons vanilla extract

2 eggs

1 cup whipping cream, whipped

1 package (about 10 ounces) frozen raspberries, thawed and drained

Mix ½

cup wafer crumbs with melted butter and press into bottom of 9- by 9-inch pan.

In a large bowl, cream butter and sugar thoroughly; beat in vanilla. Add eggs one at a time, beating after each addition. Spread creamy mixture over crumbs.

In another bowl, fold drained raspberries into whipped cream and spread over creamy mixture. Sprinkle remaining crumbs over top. Refrigerate overnight.

Serves nine.