In small bowl toss together wafers and margarine or butter.
Press half of mixture on bottom of 8 x 8 x 2-inch pan. Sprinkle with raspberries.
In medium bowl whisk together half-and-half and sugar until sugar dissolves. Gradually whisk in sour cream. Pour over berries. Sprinkle with remaining crumbs. Cover and freeze at least 3 hours or until firm.
Let stand at room temperature for 15 minutes before cutting into squares.
Ingredients
1 cup cream, half and half
2 cups Heritage Ovens® Wafers, Vanilla, finely crushed, about 50 cookies
