Printable | Taste of Home

Raspberry Marshmallow Delight

1-1/4 cups graham cracker crumbs
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
1-1/4 cups water, divided
1/2 cup sugar
2 teaspoons lemon juice
6 tablespoons cornstarch
Whipped cream and fresh raspberries, optional

Combine crumbs and butter; press into the bottom of a greased 13-in. x

Printed from tasteofhome.com Sep 8, 2008

-----------------------Fold------------------------

Raspberry Marshmallow Delight cont.

9-in. baking pan. Bake at 350° for 10 minutes. Cool. In a
large saucepan over medium heat, stir marshmallows and milk until
marshmallows are melted. Cool to room temperature. Fold in whipped
topping; spread over crust. In a large saucepan, bring
raspberries, 1 cup water, sugar and lemon juice to a boil. Combine
cornstarch and remaining water; stir to raspberry mixture. Boil for 2
minutes, stirring constantly. Cool to room temperature. Spread over
marshmallow layer. Chill until firm, about 4 hours. Garnish with
whipped cream and raspberries if desired.

Yield: 12-16 servings.