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Raspberry Marshmallow Delight

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.
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min. + cooling
  • Makes
    12-16 servings

Ingredients

  • 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

Directions

  • Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. 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.
Nutrition Facts
1 piece: 227 calories, 6g fat (5g saturated fat), 10mg cholesterol, 87mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • cmead
    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!