Raspberry Marshmallow Delight

11 ingredients
4 steps

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 50 large marshmallows
  • 1 cup milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 packages (10 ounces each) frozen sweetened raspberries
  • 1-1/4 cups water, divided
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 6 tablespoons cornstarch
  • Whipped cream and fresh raspberries, optional

Directions

  1. 1
    Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool.
  2. 2
    In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust.
  3. 3
    In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer.
  4. 4
    Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.

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