similar recipes: raspberry swirl
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.
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