Makes 12 servings
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12 macaroon cookies (2 1/2 -inch) crispy-style
1/2 cup of crushed pecans
1/4 cup margarine, cut in pieces
1 10-ounce package raspberries in heavy syrup, thawed
2/3 cup sugar
3 eggs at room temperature
2 tablespoons lemon juice
1 4-ounce container frozen whipped topping thawed (about 1 3/4 cups)
Preheat oven to 350°.
In a food processor, place macaroons and pecans, Cover and process using the pulse to make coarse crumbs (you will need 1 1/2 cups). Set 3/4 cup of the crumb mixture aside for topping.
In a 13 x 9 x 2-inch baking pan, place cookie crumbs and pecans. Dot crumbs in pan with margarine. Bake for 12 to 15 minutes or until toasted and browned, stir several times. Remove from oven and cool.
In a large bowl at low speed, sugar, egg whites and lemon juice until foamy. Increase speed to medium-high and beat for about 10 minutes or until stiff peaks form, scraping bowl occasionally. At low speed, beat in whipped topping until no streaks remain. Gently fold in thawed raspberries making sure not to over mix. Spread evenly over cooled crumb mixture in baking pan. Smooth top. Sprinkle with reserved crumb mixture. Cover and freeze at least 8 hours or until firm. If freezing overnight, cover with foil. Can be made up to 1 week before serving.
Place covered pan in refrigerator 2 hours before serving. Cut into squares.