Frozen Raspberry Delight

Frozen Raspberry Delight

Crust:  ½ cup nuts, chopped

            ½ cup butter

            1 cup flour

            ¼ cup brown sugar

Rub together. Spread in  9 x 13 baking pan. Bake at 350* for 15 minutes, stirring occasionally. Cool. Reserve 14 cup for topping.

Filling:  1 pkg. frozen raspberries

             2 egg whites

             1 cup sugar

             1 Tb. lemon juice

             1 tsp. vanilla

             Pinch of salt

             1 cup whipping cream

Whip cream and set aside. 

Beat egg whites until foamy. Add sugar, lemon juice, vanilla and salt. Beat together for about 5 minutes. 

Fold in whipped cream.

Pour this mixture over crumbs. Spread evenly. 

Sprinkle with reserved crumbs. Freeze overnight.