Raspberry delight #3

Yield: 16 Servings

Measure 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

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, .

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