1 cup cream
1 (10 oz.) pkg. frozen raspberries
1 cup sugar
2 egg whites
1 teaspoon lemon juice
9×13 inch graham cracker crust
Whip 1 cup cream. Put together and beat the raspberries, sugar, egg whites, and lemon juice. Beat 15 minutes until light and fluffy. Fold whipped cream in mixture and put in 9×13 inch graham cracker crumbs pan. Top with graham cracker crumbs. Put in freezer until ready to serve.