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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Refreshing dessert, fit for company but easy enough to make for a family dinner. Prep time includes refrigeration for the jello to start to set, I'm guessing it takes around 20 minutes or so. I prefer this recipe with fresh raspberries, but frozen works just as well. The serving size is also an estimate, I used a lasagna pan to make it in and it served 13 last Thanksgiving - it really depends how big you cut the squares. Ingredients:
1 box graham cracker crumbs |
1/4 cup butter |
1 (2 large) box raspberry jell-o gelatin |
2 1/4 cups hot water |
1 box frozen raspberries or 2 cups fresh raspberries |
1/2 cup milk |
36 large marshmallows |
1 cup whipping cream |
Directions:
1. Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
2. Press mixture into rectangular pan.
3. Bake for 10 minutes at 350 F.
4. Cool.
5. Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
6. Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
7. Let set until spreading consistancy (soft gel) then pour over graham crust.
8. Dissolve marshmallows in milk over low heat, remove and cool.
9. Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
10. Blend well.
11. Pour over jello section and cover with remaining graham cracker crumbs.
12. Chill until ready to serve.
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