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.
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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