Berry Meringue Torte

1 ½ cups vanilla -wafer crumbs

¼ cup butter, melted

2 tablespoons sugar

4 egg whites

½ cup sugar

1 pint fresh red raspberries, slightly sweetened

1 2-ounce package whipped dessert topping

1 tablespoon lemon juice

Combine crumbs, butter, and the 2 tablespoons of sugar; mix well. Press firmly in the bottom of a 9X9X2-inch baking pan. Beat egg whites to soft peaks; gradually add the ½ cup of sugar, beating to stiff peaks. Swirl meringue over crust. Bake at 325 degrees for 12 to 15 minutes; cool. Spread berries over meringue. Stir lemon juice into the whipped topping and spread over the berries. Chill then serve.