Print Options

 
 
 Print

Red Raspberry Dessert Recipe

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
TOTAL TIME: Prep: 30 min. + chilling YIELD:12-16 servings

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.

Nutritional Facts

1 serving (1 piece) equals 239 calories, 8 g fat (5 g saturated fat), 10 mg cholesterol, 87 mg sodium, 41 g carbohydrate, 1 g fiber, 2 g protein.