Crust Ingredients: 1 1/4 cups (about 35) crushed vanilla wafers 1/4 cup sugar 1/4 cup LAND O LAKES® Butter, melted
Filling Ingredients: 1 (6-ounce) package (about 1 cup) fresh raspberries reserve 12 raspberries 1 tablespoon sugar 1 pint (2 cups) LAND O LAKES® Heavy Whipping Cream 1 teaspoon vanilla 1 (22-ounce) can lemon pie filling
Stir together all crust ingredients in medium bowl. Press onto bottom of 9-inch square pan; set aside.
Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.
Combine whipping cream and vanilla in small bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 3/4 cup whipped cream. Gently fold lemon pie filling into remaining whipped cream.
Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 5 hours or until firm. Let stand at room temperature 10 minutes before serving; garnish with reserved raspberries.