Red Raspberry Dessert Recipe

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Red Raspberry Dessert Recipe

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

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

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.
In a large saucepan over medium heat, melt marshmallows with milk, stirring often. 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 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.
Originally published as Red Raspberry Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p92

Nutritional Facts

1 piece: 239 calories, 8g 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 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
  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.
Originally published as Red Raspberry Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p92

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