Barb's Raspberry Whip  (recipe requested after served at Bookclub)

Filling:
1 1/2 - 2 quarts frozen raspberries
2 C sugar
5 egg whites
1 T fresh lemon juice
1 pint whipped cream, set aside

Crust:
Whole graham crackers crushed
3 T sugar
melted butter
cinnamon and fresh nutmeg to taste
(set some aside to sprinkle on top if desired)

Put ingredients except for cream in large bowl and beat on high speed until it forms stiff light peaks.  Barb says to taste at this point to see if sugar's okay. Fold in whipped cream and pour over graham cracker crust in a 9 X 11 or larger dish.  Freeze. (Barb says she tries to use really fresh eggs since they're raw....)