Raspberry Dessert
Instructions:
- 2 (10 oz.) packages frozen red raspberries in syrup
- 1 cup water
- ½ cup sugar
- 2 teaspoons lemon juice
- 4 tablespoons cornstarch
- ¼ cup cold water
- 50 large marshmallows
- 1 cup milk
- 2 cups heavy cream, whipped
- 1 ½ cups graham crackers
- ¼ cup chopped nuts
- ¼ cup butter, melted
- Heat raspberries with 1 cup water, sugar, and lemon juice.
- Dissolve cornstarch in cold water; stir into raspberries and cook until thick and clear.
- Cool this thoroughly. Melt marshmallows in milk over boiling water.
- Cool this thoroughly. Whip cream and fold in cool marshmallow mixture. Mix cracker crumbs, nuts, and butter.
- Press firmly into bottom of a 9 x 13 pan. Spread marshmallow mixture over crumbs.
- Allow this to harden by cooling it. Spread raspberry mixture over top.
- Refrigerate until firm. Serves 15.