Raspberry Nilla Dessert

• 1 pound Nilla Wafer cookies, crushed fine
• 1 c. butter, room temp/soft
• 1 pound powdered sugar
• 4 eggs
• 4 c. fresh raspberries
• 1 pint whipping cream, whipped

Place half of the Nilla wafers in the bottom of a 9″ x 13″ pan. (I use the Tupperware brand 9″ x 13″ container with a lid ~ Snack Stor Container.) Beat the butter until it is creamy, about 2-4 minutes. Add the sugar and mix until blended. Add 1 egg at a time, beating well each time. When it is all well mixed, spread it gently over the cookie crumbs. Sprinkle on the raspberries. Top with the whipped cream. Sprinkle on the remaining Nilla Wafer crumbs and gently press them into the whipped cream. Refrigerate for AT LEAST 8 hours, but it’s best after 12 hours, before serving.