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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This refrigerator dessert can be made up to 24 hours ahead of time. Feel free to substitute frozen strawberries for the raspberries if you prefer. #151;Nancy Foust, Stoneboro, Pennsylvania Ingredients:
1-1/4 cups graham cracker crumbs |
1/4 cup finely chopped walnuts |
1/4 cup butter, melted |
50 large marshmallows |
1 cup milk |
1 carton (8 ounces) frozen whipped topping, thawed |
2 packages (10 ounces each) frozen sweetened raspberries, thawed |
1-1/4 cups water, divided |
1/2 cup sugar |
2 teaspoons lemon juice |
6 tablespoons cornstarch |
Directions:
1. In a bowl, combine the crumbs, walnuts and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool.
2. In a large saucepan over medium heat, melt marshmallows with milk, stirring often. Cool to room temperature. Fold in whipped topping; spread over crust.
3. In a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir into raspberry mixture. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hours. Yield: 12-16 servings.
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