Raspberry Meringue Squares

1 1/2 c. vanilla wafer crumbs, about 30 wafers
1 T. lemon juice
1/2 c. sugar
2 T. sugar
4 T. butter or margarine, melted
1 pt. red raspberries (slightly sweetened) or substitute 1 large pkg. frozen berries
4 egg whites
1 pkg. (2 oz) dessert topping mix

Combine crumbs, butter and sugar; mix well. Press firmly in bottom of 9x9x2 inch baking dish. Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar. Beat until stiff peaks form. Swirl meringue over crumb crust; bake in slow oven (325 degrees) for 12 to 15 minutes. Cool. Spread berries over meringue. Prepare dessert topping mix according to directions. Gently stir in lemon juice. Spread over berries; chill. Cut into squares to serve. Garnish each serving with a berry. Serves 9.

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