Raspberry Swirl

by Barb Brewer

Servings: 12 servings

INGREDIENTS

Crust:
3/4 cup graham crackers
3 tsbp. 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
10 oz. can 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.

Tagged: colddishes, desserts, raspberryswirl add tags

Have you made it? What'd you think?

Log in to review this recipe.