2 c. graham cracker crumbs
1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar, divided
2 tsp. vanilla
2 lg. eggs, separated
1 (16 oz.) can whole-berry cranberry sauce
1 c. whipping cream

Preheat oven to 325 degrees. In medium bowl, blend crumbs and butter, reserve 1/2 cup for topping. Press remaining crumbs in 9x13 inch pan and bake 10 minutes. Cool on rack.

In large bowl, combine cream cheese, 1/4 cup sugar, egg yolks, and vanilla. Beat until blended. Add cranberry sauce and beat well.

In another bowl, beat egg whites until foamy. Slowly add 1/4 cup sugar while beating until soft peaks form.

In another bowl, beat whipping cream to soft peaks. Fold meringue into cranberry mixture, and spoon evenly into crust. Sprinkle 1/2 cup crumb mixture over top. Cover and freeze 4 hours or overnight.

To serve, cut into 2-inch squares.

Serves 16.