RASPBERRY SWIRL DESSERT
Steps:
- Melt 24 large or 2 ½ cups mini marshmallows in ½ cup of milk. Let cool. Fold in 8-12 oz of cool whip. Dissolve 2 small packages of wild raspberry jello in 2 cups boiling water. Let it set up to a soft stage. Add 20 oz of frozen raspberries to the jello and cool until it is almost thick. Slowly swirl in the marshmallow-cool whip mixture and pour all into the prepared pan. Top with the remaining crumbs and chill in the fridge.
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