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Raspberry Marshmallow Delight
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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 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
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |