2 cups finely crushed vanilla wafers (about 50)
1/4 cup butter, melted
2 cups frozen raspberries (sweetened, loose pack)
1 cup half-and-half
1/2 cup granulated sugar
1/4 cup sour cream

Combine wafers and butter, press half of mixture on bottom of 8-inch square pan (reserve remaining half for topping). Sprinkle berries over crust.

Whisk half-and-half and sugar until sugar dissolves.

In a separate bowl, whisk sour cream until smooth, and slowly whisk in half-and-half mixture. Pour this over berries. Sprinkle remaining crumbs on top. Cover and freeze for 3 hours or until solid. Cut into squares to serve.