Serves: 12
Total Calories: 233

12 macaroon cookies (2 1/2 -inch) crispy-style
1 (2-ounce) package almonds sliced (1/2 cup)
1/4 cup butter or margarine, cut in pieces
1 (10-ounce) package raspberry in heavy syrup, thawed
2/3 cup sugar
3 eggs white at room temperature
2 tablespoons lemon juice
1 (4-ounce) container frozen whipped topping thawed (about 1 3/4 cups)

Preheat oven to 350°. Break up macaroon cookies. Place in a food processor bowl or blender container. Cover and process or blend with on-off bursts to make coarse crumbs (you will need 1 1/2 cups).

In a 13 x 9 x 2-inch baking pan, place cookie crumbs and almonds. Dot with butter or margarine. Bake for 12 to 15 minutes or until toasted and browned, stirring several times. Remove from oven and cool. Set 3/4 cup of the crumb mixture aside for topping.

In a large mixer bowl at low speed, beat raspberries with syrup, 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. 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 1 hour before serving. Cut into squares.

Nutritional Facts:

Serves: 12
Total Calories: 233
Calories from Fat: 109

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