Raspberry Swirl

by Barb Brewer

4.5 rating4.5 rating4.5 rating4.5 rating4.5 rating

SERVINGS

12 servings scale / convert

INGREDIENTS


Crust
3/4 cup graham crackers
3 tbsp. melted butter
2 tbsp. sugar

Cheese mixture
3 eggs
8 oz. cream cheese
1/2 cup sugar
1/8 tsp. salt
1 cup whipped cream
1 can (10 oz.) frozen raspberries

INSTRUCTIONS

Combine crust ingredients thoroughly. Lightly press into well greased 7x11 or 10x10 pan. Bake at 375°F for 8 minutes. Cool thoroughly. Separate eggs. Beat yolks until thick. Add cream cheese, salt, sugar; beat until smooth and light. Beat egg whites until stiff peaks form. Thoroughly fold whites and whipped cream into cheese mixture. Blend frozen raspberries. Gently swirl 2/3 of raspberries through cheese filling and spread into crust. Spoon remaining puree over top in rows and swirl with knife. Freeze.

CHEF COMMENTS

No comments are available.

TAGS

, , add tags


Have you made it? What'd you think?

Log in to review this recipe.

4 Recipe Reviews

Emily Shaffer

Emily Shaffer reviewed Raspberry Swirl
This is a family favorite and is good for any occassion. Give this recipe a try!!! May 9, 1999

Dianne Troost

Dianne Troost reviewed Raspberry Swirl
What is meant by a "can" of frozen raspberries? How easy would it be to swirl these through the creamed filling while still frozen? August 30, 2004

ryansnyder

5 rating5 rating5 rating5 rating5 rating ryansnyder reviewed Raspberry Swirl
Wow... wonderful! August 30, 2004

chunkbutt

4 rating4 rating4 rating4 rating4 rating chunkbutt reviewed Raspberry Swirl
November 29, 2004