Angelic raspberry dessert

8 servings

Ingredients

QuantityIngredient
cupgraham cracker crumbs
2tablespoonssugar
32eacheslarge marshmallows (approx 6
1cupmilk
½cupwater
tablespoonsugar
1pg(10 oz) raspberries, frozen
¼cupbutter, melted
¼teaspoonalmond extract
2cupswhipping cream
1teaspoonlemon juice
2tablespoonscornstarch

Directions

CRUST

FILLING

TOPPING

Combine crumbs, sugar and butter. Press against bottom and sides of 8-inch spring form pan. Bake at 375 degrees for 8 minutes. Let cool.

Meanwhile, heat marshmallows, milk and almond extract over medium heat until marshmallows have melted; stir frequently. Chill until mixture begins to set. Whip cream, and fold in marshmallow mixture. Pour into crumb crust. Chill until firm. Allow raspberries to defrost partially. Drain, reserving juice. Combine juice with water, sugar, lemon juice and cornstarch. Stir while cooking over medium heat until mixture becomes clear and thick. Add berries to glaze and spoon over pie filling. Serves 8