Raspberry Swirl

Ingredients

• 3/4 cup Graham crackers
• 3 tablespoons butter melted
• 2 tablespoons Sugar
• 1 cup sugar
• 1/8 teaspoon salt
• 1 cup heavy cream
• 1 5 oz frozen rasberries partially thawed
• 1 5 oz frozen blueberries partially thawed
• 1 8 oz cream cheese

Instructions

1. Combine thoroughly crumbs, melted butter and 2 Tbsps. Sugar. Lightly press mixture into well-greased 7x11x1 ½ inch pan. Bake in oven 375°F. about 8 minutes. Cool thoroughly. –Beat egg yolks until thick. Add cream cheese, sugar salt; beat until smooth and light.
2. –Beat egg whites until stiff peaks form. Whip cream until stiff and fold with egg whites into cheese mixture.
3. –In a mixer or blender, crush raspberries to a pulp. Splat! (Also, blueberries) Gently swirl half of fruit pulp through cheese filling and spread mixture into crust. Spoon remaining puree over top; swirl with a knife. Freeze, then cover and return to freezer. Makes 6 to 8 servings.