Raspberry Swirl

Ingredients:

• 2/3 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 5 teaspoons sugar

FILLING:

• 3 eggs, separated
• 1/4 cup plus 1 tablespoon water, divided
• 1 cup sugar, divided
• 1/8 teaspoon salt
• 8 ounces cream cheese
• 1-1/2 cups whipped cream
• 10 ounces canned frozen raspberries, thawed

Method:

1. Mix the cracker crumbs with butter and sugar in a bowl and press into a greased dish.
2. Cover and refrigerate for at least 15 minutes.
3. For filling: in a pan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt and cook and stir over low heat until mixture is thick enough to coat the back of a metal spoon.
4. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes then set it aside.
5. In a pan over low heat, combine the egg whites and remaining water and sugar. With an electric beater, beat on low speed for 7 minutes.
6. Transfer to a bowl; beat on high until soft peaks form.
7. In another bowl, beat cream cheese until smooth.
8. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture.