Raspberry Marshmallow Delight Recipe

5 1 1
Raspberry Marshmallow Delight Recipe
Raspberry Marshmallow Delight Recipe photo by Taste of Home
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Raspberry Marshmallow Delight Recipe

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5 1 1
Publisher Photo
This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup butter or margarine, melted
  • 50 large marshmallows
  • 1 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 packages (10 ounces each) frozen raspberries in syrup, thawed
  • 1-1/4 cups water, divided
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 6 tablespoons cornstarch
  • Whipped cream and fresh raspberries, optional

Directions

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 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.
Originally published as Raspberry Marshmallow Delight in Country June/July 1996, p51

Nutritional Facts

1 piece: 227 calories, 6g fat (5g saturated fat), 10mg cholesterol, 87mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 2g protein.

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup butter or margarine, melted
  • 50 large marshmallows
  • 1 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 packages (10 ounces each) frozen raspberries in syrup, thawed
  • 1-1/4 cups water, divided
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 6 tablespoons cornstarch
  • Whipped cream and fresh raspberries, optional
  1. 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.
  2. 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.
  3. In a 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.
Originally published as Raspberry Marshmallow Delight in Country June/July 1996, p51

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MY REVIEW
cmead User ID: 1313690 11488
Reviewed Aug. 29, 2009

"This is the raspberry dessert that my mother always made for Sunday dinner at the lake during raspberry season. Our family chooses it over raspberry pie!"

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