1 (8 oz.) cream cheese, softened
1 c. sugar
3 eggs, separated
1/2 pt. whipped cream (or 8 oz. Cool Whip)
1 tsp. vanilla
Pinch of salt
1 c. graham cracker crumbs

Cream cheese and sugar. Add egg yolks, salt and vanilla. Whip cream, if used. Whip egg whites until stiff. Fold whipped cream (or Cool Whip) into egg whites. Then fold cream cheese mixture in. Place between graham cracker crumbs in an 8 x 8 inch pan. Place in freezer.

Be sure to clean beaters between each item. Can be kept up to 3 months frozen. Serve with pie filling or delicious plain.