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....)

Swedish Cream  (Mount Hood - Timberline Lodge)

2 C heavy cream
3/4 C sugar
1 T vanilla
3/4 - 1 T unflavored gelatin
3 C sour cream

Heat first 4 ingredients until hot but not boiling.  Stir in sour cream. Refrigerate 3 hours. Top with raspberry puree:

Thaw unsweetened frozen raspberries in large fine-meshed strainer suspended over a large bowl. (This may take a few hours.) Once the berries have completely thawed, force the juice from the berries by gently pressing with the back of a large spoon.  All that should remain is the raspberry seeds.  Throw away the seeds and, to the strained juice, stir lemon juice (if using) and 1/2 C sugar - add more if needed.