This amazing frozen Raspberry Swirl recipe was given to me by a wonderful woman back in the 1970’s. It is as pretty as it is good. What a wonderful dessert for any type of function or keep it in your freezer for a delicious snack.
Ingredients for crust.
Combine graham cracker crumbs and sugar with a fork. Mix into the melted butter.
Spray a 9” x 13” freezer safe pan with cooking spray. Spread the crumb mixture evenly onto the bottom of the pan and press mixture down with your hands. Bake at 375 degrees for 8 minutes.
Ingredients for the filling
Separate the egg whites from the yolks and beat the yolks until thick.
Add cream cheese, sugar and salt to yolks and mix until combined.
Beat egg whites to stiff peaks. Fold the Cool whip into the egg whites.
Fold the egg white mixture into the cheese mixture.
In a blender crush raspberries to a pulp.
Add half of the raspberry pulp to the cheese filling and gently swirl with a knife. Carefully pour onto the crust in the 9″ x 13″ pan trying to keep the swirl design in tact.
Place small spoonful’s of the remaining pulp all over the top. Use a knife and slide it through the raspberry pulp making a swirling design. Top with fresh raspberries.
Place pan in the freezer until frozen.
Cover and place back into the freezer until ready to serve.
1-1/8 cup graham cracker crumbs
4-1/2 Tbl butter, melted
3 Tbl sugar
3 eggs, separated
8 oz cream cheese, softened
1 cup sugar
1/8 tsp salt
1 cup Cool Whip
1 – 10 oz bag frozen raspberries, partially thawed
fresh raspberries, optional
Preheat oven to 375 degrees.
Combine graham cracker crumbs and sugar. Add melted butter and mix with a fork until all of the crumbs are coated in the butter.
Spray a 9” x 13” freezer safe pan with cooking spray. Pour graham cracker mixture evenly into the pan and gently press it down with yours hand.
Bake for 8 minutes and let cool.
Beat egg yolks until thick. Add cream cheese, sugar and salt. Beat until smooth and light in color.
Beat egg whites until stiff peaks form. Fold Cool Whip into egg whites.
Fold egg white mixture into the cream cheese mixture.
In a blender, crush raspberries into a pulp. Divide the pulp in half and put one half into the filling. Using a knife, gently swirl the pulp into the filling in a swirling motion. Spread filling on top of the crust evenly.
Spoon the remaining raspberry pulp by dollops over top of the filling. Swirl the pulp in using a knife. Freeze uncovered.
Once frozen, cover with foil and store in the freezer until ready to serve.