Instructions: 1. Two days before serving, crush wafers medium fine; spread half of the crumbs in a 12"X 8"X 2" baking dish.

2. With mixer at medium speed throroughly mix butter with
sugar and extracts.

3. Add egg yolks, one at a time, beating well after each
addition.

4. Beat egg whites until stiff, but not dry; fold into butter mix.

5. Drop this over crumbs making a thin layer.

6. Spoon on the berries, sprinkle with nuts.

7. Spread with whip cream; sprinkle on the rest of the crumbs.

8. Refridgerate 36 to 48 hours.

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