1 cup crushed vanilla wafers (about 32 wafers)
1/2 cup chopped macadamia nuts
1/4 cup butter, melted
1 can sweetened condensed milk
3 tablespoons orange juice
3 tablespoons lemon juice
1 (10 ounce) package frozen sweetened raspberries, thawed
1 (8 ounce) carton Cool Whip

Combine wafers, nuts and butter. Press onto bottom of a greased pie pan. Bake 8-10 minutes at 375 degrees F or until golden brown. Let cool.

In mixing bowl, beat milk, juices and raspberries on a low speed until well blended. Fold in Cool Whip. Pour over crust. Cover and freeze for 3 hours.

NOTE: May be frozen for up to 3 months. Remove from freezer 3 hours before serving. Garnish with whip topping and fresh raspberries or chocolate hearts.