1 (20 ounce) can raspberry uroot
2 cups milk
2 egg whites
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish.
Prepare the raspberry filling: in a double boiler over simmering water, mix together raspberries and milk; heat, stirring constantly, until the mixture becomes thick. Stir in the egg whites and sugar.
Prepare the graham cracker crumbs: puree cocoa and sugar in an electric food processor or blender, or using an electric mixer. Pour into the baking dish.
Bake 15 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool completely before serving.