We made this for our Christmas dessert. The recipe only called for 2 T butter in the crust and it just didn't hold together. I will add more butter next time. This was a tasty dessert.
Mary Rusch North Cape Lutheran Cookbook
2 1/2 c vanilla wafer crumbs
2 T melted butter Beth suggests using 1/4 c
1 1/2 sticks butter(3/4 c) room temperature
3 c powdered sugar
2 T powdered sugar
2 pints fresh raspberries
1 pint heavy cream
Crush the vanilla wafers and mix with the 1/4 c butter. Pat into a greased 9 x 13 pan.
Cream the 3/4 c butter well. Add the 3 cups of powdered sugar and beat until light and fluffy. Add 2 eggs and beat well. Drop by tablespoons and spread over the crust.
Lay the raspberries over the powdered sugar layer. Beat the whipping cream with the 2 T powdered sugar until stiff peaks. Spread on top of the raspberries. Keep refrigerated.