Directions: |
Directions:Crust Directions
Smash all the graham crackers into small pieces (the size of which is determined by how small you like your pieces). Mix in the cup of sugar as well as the 2/3 cup of margarine (you may want to nuke the margarine to make this easier). Mix this around until a loose, cement-like mixture is formed.
Press the mixture into a well greased 9x13 baking dish and bake for 8 minutes @ 375 degrees. When the time is up, remove from the oven and allow to cool completely. Set aside for later. Get the bag of frozen berries out of the freezer and let them thaw a bit.
The Main Part Directions
Beat the 3 egg yolks in a bowl with a mixer until slightly thickened. Add the cream cheese, the salt and the sugar. Mix until light and smooth. In a different bowl, whip the egg whites until stiff peaks form. Once the eggs have been sufficiently flogged and the peaks form, gently fold them into the first mixture, along with the entire container of cool whip (did I mention this is not low fat?). Mix until everything is mostly combined. Add half of the bag of thawed berries to the mixture and mix briefly (so you can see a little red appear in the mixture)
The Putting It All Together Directions
Grab the pan with the cooled crust. Dump the bowl with the filling out into it, and spread evenly with a trowl or other kitchen utensil. Grab the bag with the remains of the frozen berries and dump them on the surface of the desert. Using a knife (or your finger or whatever you have handy that happens to be clean) swirl the berries on the top into the desert however you wish. The amount of swirling is entirely up to you.
Freeze for several hours.
Remove from the freezer 5-10 minutes before serving.
Consume the desert.
Be content in the knowledge that you've ruined everyone's diet and made a cardiologist somewhere very happy. |
This recipe for Raspberry Swirl is from