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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Talk about scrumptious summer desserts - this one is colorful, cool and sweet. Fresh raspberries are my favorite fruit, and pie's my favorite dessert...so this is the perfect combination for me! I think you'll enjoy it, too. Ingredients:
crust: |
1-1/2 cups graham cracker crumbs (about 20 squares) |
3 tablespoons sugar |
1/3 cup butter, melted |
filling: |
24 large marshmallows |
1/3 cup milk |
2/3 cup heavy whipping cream, whipped |
few drops red food coloring, optional |
2 cups fresh raspberries, divided |
Directions:
1. Combine crust ingredients. Press into a 9-in. pie plate; chill.
2. Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours. Yield: 8 servings.
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