Ingredients
24 graham crackers, crushed
1/3 cup butter
1/4 cup packed brown sugar
1 (6 ounce) package raspberry flavored Jell-O(R) mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
1/3 cup milk
1 cup heavy whipping cream, whipped
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9×13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
Easy and very tasty. I used raspberries from my own back yard and got a light, refreshing and delicious dessert. I used Graham Cracker crumbs for the bottom layer, and had to use almost the entire box. I think the recipe asks for too small a quantity of graham cracker crumbs – it would not quite cover the pan bottom and it would be too thin.
i agree, the graham cracker ratio is way off. it must mean 24 small sections of crackers. but otherwise a great treat. i also used mini marshmallows since they melt faster.
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