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1 c. cream
1 (10 oz.) pkg. frozen raspberries
1 c. sugar
2 egg whites
1 tsp. lemon juice
9x13 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 9x13 inch graham cracker crumbs pan. Top with graham cracker crumbs. Put in freezer until ready to serve.