This recipe is a tried & true delicious frozen dessert! I usually use raspberries, since we grow them, however you can use strawberries if you like. This takes a few minutes to prepare, but well worth the time. I’ve never seen anyone able to resist this…it is really irresistible, especially during the hot summer months. It freezes well for several days, but it won’t last that long.

You will need:
3/4 C. graham cracker crumbs
3 Tablespoons butter, melted
2 Tablespoons sugar
3 eggs, separated
1 (8-oz.) cream cheese
1 cup sugar
1 c. heavy cream
1 (10-oz.) frozen raspberries, partially thawed
Combine thoroughly crumbs, melted butter and 2 tablespoons sugar. Lightly press mixture into well greased 7 x 11 x 1-1/2 pan. ( I usually use a 9×13 pan, but I double the crust recipe.) Bake in 375 degree oven for about 8 minutes; cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. In another bowl, Beat egg whites until stiff peaks form. In another bowl, Whip cream until stiff and gently but thoroughly fold with egg whites, into cheese mixture. In a mixer or blender, crush the berries to a pulp. Gently swirl half of fruit pulp through the filling and pour over crust. Spoon remaining puree over the top, and swirl with a knife. If desired top with cool whip, and freeze until firm. To serve, let stand a few minutes serving. Cut into squares. ENJOY!