4 slices white bread
1/2 cup milk
2 eggs, beaten
1 (1 ounce) package cream cheese, softened
1 cup margarine
1 pound raspberries
1/4 cup chopped pecans
1 teaspoon vanilla extract
1 cup creamy salad dressing
Preheat oven to 375 degrees F (190 degrees C).
Heat oven to 350 degrees F (175 degrees C). Line a 9 inch square pan with foil. Make sure foil is not touching any of the bread slices. Place each slice of bread (sliced into thirds) on top of the foil.
Melt the butter in a large saucepan over medium heat. Stir in milk, eggs, cream cheese, margarine, pecans, vanilla and cream cheese. Bring to a boil and remove from heat.
Pour mixture into the prepared pan. Cover and let cool in the refrigerator 10 minutes. Whip egg whites until stiff, pour filling over crust and sprinkle with raspberries and pecans. Chill overnight and serve hot or cold.