3/4 c. graham cracker crumbs
2 tbsp. sugar
3 tbsp. melted butter

Mix and bake 8 minutes at 375 degrees in an 8"x11" or 9"x13" pan. Cool thoroughly. 1 (8 oz.) cream cheese 1 c. sugar 1/8 tsp. salt 1 pkg. frozen raspberries 2 c. Cool Whip

Separate eggs. Beat yolks. Add softened cream cheese, sugar and salt in large bowl. Beat egg whites in small bowl until stiff. Put frozen raspberries in blender; blend. Fold Cool Whip and whites into cheese mixture, add 1/2 of raspberries, put in crust. Cut last half of raspberries into mixture and freeze. Serves 12.