I think it looks good. As for not wanting the aroma, for me, that's where I most want to notice adjuncts, like fruit. Last winter, I made a nice pale ale with juniper berries and lemon peel - it had a nice, balanced aroma which I thought enhanced the pale ale. But that's the great thing about handmade beer - you can make what you like!
I think 50/50 on the pilsner and wheat malt is good. I also think adding a pound or two of vienna or munich makes sense - more sense than caramel or crystal malts.
You didn't ask about this, but I would drop the Cara-Pils - with the wheat malt, I think its unnecessary for head retention or body. Also, I wouldn't do an aroma hop addition for this kind of beer, but that goes back to what you want in this beer's aroma.
Finally, I would not use a Hefeweizen yeast in a fruit beer. It gives a lot of flavors and aromas of its own off, especially banana and clove. Unless, of course, you are going for a Raspberry Hefeweizen. I would use either a WLP001 (or dry equivalent like US-05), Nottingham (dry), or WLP028 (Edinburgh strain), all of which will give you a clean flavor profile if fermented at 65 or less. You do not need a 'wheat yeast' to ferment a wheat beer.
Good luck!
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Raspberry wheat recipe critique?
I'll drop the Carapils, and maybe bump up the Vienna a little.
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