Crumb Base & Topping:
- 1 Cup flour
- ½ Cup chopped nuts (I like to use pecans)
- ¼ Cup brown sugar
- ½ Cup margarine
Blend all of above like pie dough. Put in cookie sheet pan. Bake 250° for 1 hour, stirring 2-3 times to brown evenly. Let cool.
- 2 Egg whites
- 1 Cup sugar
- 1 Tablespoon lemon juice
- 1 Teaspoon vanilla
- 1 Bag (approximately 20oz) frozen red raspberries (slightly thawed)
- ½ Pint of heavy cream
In a large mixing bowl break berries apart a little bit with a fork. Add egg whites, sugar, lemon juice and vanilla. Beat on high for 20 minutes. Whip ½ pint of cream and fold into berry mixture.
In the 9×13 dish/pan put ½ of the crumb mixture as base; cover with the raspberry mixture and top with remaining crumb mixture. Freeze overnight.
Slightly thaw before serving.