Enjoy this delicious dessert. Easy to make.
You may also substitute strawberries or cherries for the raspberries.
Pie Shell
3 /4 cup graham cracker crumbs
3 tablespoons margarine, melted
2 tablespoons brown sugar
Mix together and press into a 9″ X 13″ pan.
Bake at 375 for 9 minutes.
Topping:
3 eggs, separated
8 ounces cream cheese
1 cup white sugar
1 /4 teaspoon salt
1 cup heavy cream, whipped
1-10 ounce package frozen red raspberries, thawed
INSTRUCTIONS
Beat egg yolks until thickened.
Add cream cheese, sugar, and salt.
Beat until smooth and light. Set aside.
Beat egg whites until stiff.
Fold in whipped cream.
Add to cream cheese mixture.
Add half of raspberries and pour into the graham cracker crust.
Pour the rest of the raspberries on top and swirl with a knife.
Freeze overnight and serve.
And for a different raspberry Swirl, enjoy Tori Amos.
