Raspberry Swirl


  • 3/4 cup graham cracker crumbs
  • 3 Tbsp. margarine or butter, melted
  • 2 Tbsp. brown sugar
  • 3 eggs, separated
  • 1 package (8 oz) cream cheese
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  • 1 cup sugar
  • 1/8 tsp. salt
  • 1 cup cream
  • 1 package frozen red or black raspberries


Combine crumbs, butter, and sugar. Press into greased 7x11 inch pan. Bake at 375 degrees F for about 8 minutes. Cool. Beat egg yolks until thick; add cream cheese, sugar and salt. Beat until smooth and light. Beat egg whites until stiff peaks form. In a separate bowl whip topping. Fold topping and egg whites into cream cheese mixture. In blender crush raspberries to a pulp. Swirl half of fruit pulp through cheese filling and spread. Freeze.

By Robin from Washington, IA


November 21, 20060 found this helpful

is any steps missing? are the eggs not not be cooked in any way?

Editor's Note: I wrote to Robin to ask about it. She says, no, they are not cooked. I know that a little vanilla put into raw eggs makes them safe to eat, also the beating helps.

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