Raspberry Marshmallow Delight Recipe
Ingredients
1 1/4 c. graham cracker crumbs
1/4 c. butter or margarine, melted
50 Ig. marshmallows
1 c. milk
1 (8-oz.) ctn. frozen whipped topping, thawed
2 (10 oz.) pkgs. frozen raspberries in syrup, thawed
1 1/4 c. water, divided
1/2 c. sugar
2 tsp. lemon juice
6 T. cornstarch
Whipped cream and fresh raspberries (opt.)
Directions
Combine graham cracker crumbs and butter.
Press into bottom of 9 x 13 inch baking pan.
Bake at 350° for 10 minutes.
Cool.
In large saucepan, over medium heat, stir marshmallows and milk until the marsh-mallows are melted.
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.
In separate small bowl, combine cornstarch and remaining 1/4 cup water; stir into raspberry mixture.
Boil for 2 minutes, stirring constantly.
Cool to room temperature.
Spread over marsh-mallow layer.
Chill until firm, about 4 hours.
Garnish with whipped cream and fresh raspberries, if desired.
Press into bottom of 9 x 13 inch baking pan.
Bake at 350° for 10 minutes.
Cool.
In large saucepan, over medium heat, stir marshmallows and milk until the marsh-mallows are melted.
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.
In separate small bowl, combine cornstarch and remaining 1/4 cup water; stir into raspberry mixture.
Boil for 2 minutes, stirring constantly.
Cool to room temperature.
Spread over marsh-mallow layer.
Chill until firm, about 4 hours.
Garnish with whipped cream and fresh raspberries, if desired.
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