8 oz. ready to spread white frosting
3/4 c. milk
1 env. unflavored gelatin
12 oz. soft cream cheese
2 tsp. vanilla
2 egg whites, room temperature
1/4 tsp. salt
1/2 c. whipping cream

Mix 1/2 cup milk and frosting in saucepan, stirring constantly. Remove from heat, soften gelatin in remaining milk in small saucepan; stir over low heat until dissolved. Add to frosting mixture; cool. Beat cream cheese and vanilla in large mixing bowl at medium speed with electric mixer until well blended. Beat egg whites and salt in small mixing bowl with electric mixer until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture.

Pour into light oiled 1 1/2 to 2 quart mold; chill until firm. Unmold. Makes 14 to 16 servings. Garnish with fresh or thawed frozen raspberries.