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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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I haven't made this in quite some time, but I remember absolutely loving it when I did. I am such a raspberry freak that anything to do w/this fruit can't be wrong in my book. It looks very pretty done in a clear 8x12 baking dish. Ingredients:
2 (10 ounce) packages frozen raspberries (in syrup) |
1 cup water |
1/2 cup sugar |
1 teaspoon lemon juice |
4 tablespoons cornstarch |
10 ounces miniature marshmallows |
1 cup milk |
2 cups cool whip |
1 1/4 cups graham cracker crumbs |
1/4 cup melted butter |
Directions:
1. Mix cracker crumbs and butter together and press into a 9x13 baking dish.
2. Melt marshmellows with the milk over boiling water.
3. Cool.
4. Fold Cool Whip into the marshmellow mixture.
5. Spread marshmellow cream mixture over crumbs.
6. Heat raspberries with 1 cup water, sugar, and lemonjuice.
7. Add cornstarch (that has been dissolved in 1/4 cup water) and thicken until it cooks clear.
8. Cool.
9. Spread cooled raspberry mixture over top.
10. Refridgerate until firm.
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