Raspberry delight #3
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | (10-oz) frozen red raspberries in syrup |
| 1 | cup | Water |
| ½ | cup | Sugar |
| 2 | teaspoons | Lemon juice |
| 4 | tablespoons | Cold water (up to) |
| 60 | larges | Marshmallows |
| 1 | cup | Milk |
| 2 | cups | Whipping cream |
| 1¼ | cup | Graham cracker crumbs |
| ¼ | cup | Chopped pecans |
| ¼ | cup | Melted butter |
Directions
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, .