1 box Lemon Cooler cookies (26 to 28)
4 eggs, separated
1 1/2 c. heavy cream, whipped
1 c. sugar
1 1/2 tsp. grated lemon rind
1/2 c. lemon juice
1 can frozen raspberries
1/4 c. melted butter

Crush cookies and mix with melted butter. Press into bottom of 8 inch springform pan. Bake at 375 degrees for 10 to 12 minutes. Cool.

Beat egg whites until stiff. Add sugar to egg white. Beat yolks and add lemon juice and rind to yolk mixture. Beat whipped cream and fold it into egg whites. Add yolk mixture and fold in carefully. Pour over crust. Freeze for 12 hours. Puree raspberries and serve on top of lemon dessert pieces. Serves: 12 to 15.