Raspberry Marshmallow Delight Recipe
Seeing how popular Raspberry Marshmallow Delight has become with my family, I can assure that its going to be popular with your family too. This Raspberry Marshmallow Delight when served as Dessert is sure to please your family members. Stop ruminating and make this Raspberry Marshmallow Delight right now!
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.
