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Source: Campbell's Recipes
Tagged With: 12 servings
Raspberry Swirl
This frozen pie features a graham cracker crust and a refreshingly delicious, no-bake filling.  It's great for a hot summer's day...or any day!
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Serves: 12 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
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2 1/2 cups graham cracker crumbs
1 1/4 teaspoons ground cinnamon
1/2 cup (1 stick) butter, melted
4 eggs, separated
1 package (8 ounces) fat free cream cheese, softened
1 cup Smucker’s® sugar free apricot preserves
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 container (8 ounces) frozen non-dairy Whipped topping, thawed
2 cups Smucker’s® sugar free raspberry preserves, strained to remove the seeds

Heat the oven to 350° F. Stir the graham cracker crumbs, cinnamon and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9 x13-inch baking dish or a large (10-inch) pie pan. Bake for 5 minutes and set aside to cool.
With an electric mixer on high speed, beat the egg yolks in a medium bowl until they're thick and lemon colored, about 5 minutes. Add the cream cheese. Beat on low speed, increasing to high speed, until smooth. Add the apricot preserves and beat again until smooth.
With an electric mixer on high speed, in a clean large bowl with clean beaters, beat the egg whites, cream of tartar and salt until the whites form soft peaks. Gently fold one third of the egg white mixture into the cream cheese mixture. Fold the cheese mixture back into the remaining egg white mixture. Gently fold in the thawed whipped topping.
Spread half the whipped topping mixture into the cooled crust. Pour half of the strained raspberry preserves over the filling and swirl it with a knife. Repeat with the remaining whipped topping mixture and raspberry preserves and freeze for 2 hours or until the whipped topping mixture is firm.

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