Fortunately, hubby does put his money where his sweet tooth is. He does like to bake. And the following recipe, which is heavenly on a hot summer day, was made by him. (Recipe from Farm Journal's Best Ever Recipes, published in 1977.)
3/4 cup graham cracker crumbs
3 TBS. melted butter
2 TBS. sugar
3 eggs separated
1 8 oz. package cream cheese softened
1 cup sugar
1/8 tsp. salt
1 cup heavy cream, whipped
1 10 oz. package frozen mixed berries (we had marionberries, raspberries, and blueberries)
Combine crumbs, butter, and 2 TBS. sugar. Press mixture into a well-greased 10 inch pie plate. Bake at 375 degrees for 8 minutes. Cool completely.
Beat egg yolks in bowl until thick. Add cream cheese, 1 cup sugar and salt. Beat until smooth and light.
Beat egg whites until stiff peaks form. Fold egg whites and whipped cream into cheese mixture.
Puree berries. Gently, very gently, swirl half of puree through cheese filling; spread mixture in crust. Spoon remaining puree over top; again, very gently swirl with a knife. (If you are too vigorous in your swirling, you will have a purple mess. Not pretty.) Freeze, then cover and return to freezer.
Notes: This really is a very light and refreshing dessert. And sooooo pretty. It does need to remain in the freezer when not be served. One of the very lovely things about this dessert is that there is a little too much filling for the pie plate so that while you are waiting for it to freeze you can indulge a bit and get a preview of coming attractions. Grab a spoon and dig in! Enjoy!