RASPBERRY SWIRL FROZEN DESSERT

By sarey

Ingredients

• FILLING:
• 2/3 C GRAHAM CRACKER CRUMBS
• 2 T BUTTER, MELTED
• 5 t SUGAR
• 3 EGGS, SEPARATED
• 1/4 C PLUS 1 T WATER, DIVIDED
• 1 C SUGAR, DIVIDED
• 1/8 t SALT
• 1/8 t CREAM OF TARTAR
• 1 PKG (8 OZ) CREAM CHEESE
• 1-1/2 C WHIPPED TOPPING
• 1 PKG (10 OZ) FROZEN SWEETENED RASPBERRIES, THAWED

Preparation

Step 1

IN A SMALL BOWL, COMBINE THE CRACKER CRUMBS, BUTTER AND SUGAR. PRESS INTO AN 11X7 DISH COATED WITH COOKING SPRAY. COVER AND CHILL FOR AT LEAST 15 MINUTES.

MEANWHILE, FOR FILLING, IN A SMALL HEAVY SAUCEPAN, COMBINE THE EGG YOLKS, 1/4 C WATER, 1/2 C SUGAR AND SALT. COOK AND STIR OVER LOW HEAT UNTIL THE MIXTURE REACHES 160 OR IS THICK ENOUGH TO COAT THE BACK OF A METAL SPOON. COOL QUICKLY BY PLACING PAN IN A BOWL OF ICE WATER, STIR FOR 2 MINUTES AND SET ASIDE.

IN A SMALL HEAVY SAUCEPAN OVER LOW HEAT, COMBINE THE EGG WHITES, CREAM OF TARTAR AND REMAINING WATER AND SUGAR. WITH A MIXER, BEAT ON LOW SPEED UNTIL MIXTURE REACHES 160. TRANSFER TO A SMALL BOWL; BEAT ON HIGH UNTIL SOFT PEAKS FORM

IN A LARGE BOWL, BEAT CREAM CHEESE UNTIL SMOOTH. GRADUALLY BEAT IN EGG YOLK MIXTURE. FOLD IN WHIPPED TOPPING, THEN EGG WHITE MIXTURE. DRAIN RASPBERRIES, RESERVING 3 T JUICE. IN A SMALL BOWL, CRUSH HALF OF THE BERRIES WITH 1 T JUICE. SET REMAINING JUICE AND BERRIES ASIDE.

SPREAD 1/3 OF THE CREAM CHEESE MIXTURE OVER CRUST; SPOON HALF OF CRUSHED BERRY MIXTURE OVER THE TOP. REPEAT LAYERS. CUT THROUGH WITH A KNIFE TO SWIRL RASPBERRIES.

TOP WITH REMAINING CREAM CHEESE MIXTURE--SPRINKLE WITH RESERVED BERRIES AND DRIZZLE WITH REMAINING JUICE. COVER AND FREEZE FOR 5 HOURS--REMOVE FROM THE FREEZER 15 MINUTES BEFORE SERVING