- 2 Egg Whites
- 1 C. Sugar
- 1 envelope Gelatin in 1/4 C. Water
- 2 C. Raspberries
- 1/2 pint Whipping Cream
Beat egg whites until stiff. Add sugar and gelatin. Beat cream and fold in raspberries. Carefully fold egg whites into cream mixture. Pour into baked crust or graham cracker crust and chill. This recipe may be doubled using a large baking pan (9″ x 13″) with graham cracker crust. Makes a nice party desert.