18 graham crackers, rolled into crumbs
1 quart raspberries
1/2 c. butter, softened
3 T. granulated sugar
2 eggs
1 c. heavy cream, whipped
1 t. vanilla
1/2 c. chopped walnuts
1½ c. powdered sugar
Press half of crumbs in bottom of 8-inch square pan. Cream butter, powdered sugar and vanilla with mixer; add eggs, one at a time, beating well after each. Continue beating at high speed until light and fluffy. Coat raspberries with granulated sugar. Fold berries and nuts into whipped cream. Spread creamed mixture evenly over crumbs, and top with berry mixture; top with remaining crumbs. Chill overnight. This is my absolutely all-time favorite dessert. Makes 8 servings.
Janice Harvey, Charlevoix
