Yield: 16 Servings
|2 packs||(10-oz) frozen red raspberries in syrup|
|2 teaspoons||Lemon juice|
|4 tablespoons||Cold water (up to)|
|2 cups||Whipping cream|
|1¼ cup||Graham cracker crumbs|
|¼ cup||Chopped pecans|
|¼ cup||Melted butter|
Heat raspberries, 1 cup water, sugar and lemon juice. Dissolve cornstarch in ¼ cup water; stir into raspberry mixture. Cook until thickened and clear; cool. Melt marshmallows in milk over hot water; cool. Whip cream.
Fold into marshmallow mixture.
Mix crumbs, nuts and butter. Press firmly into 13x9-inch pan. Spread marshmallow mixture over crumb mixture. Top with raspberry mixture.
Refrigerate until firm.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .