Raspberry Marshmallow Delight Recipe
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.
- 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.
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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