RED RASPBERRY DESSERT

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Red Raspberry Dessert image

This refrigerator dessert can be made up to 24 hours ahead of time. Feel free to substitute frozen strawberries for the raspberries if you prefer. #151;Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12-16 servings.

Number Of Ingredients 11

1-1/4 cups graham cracker crumbs
1/4 cup finely chopped walnuts
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, thawed
1-1/4 cups water, divided
1/2 cup sugar
2 teaspoons lemon juice
6 tablespoons cornstarch

Steps:

  • In a bowl, combine the crumbs, walnuts and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool., In a large saucepan over medium heat, melt marshmallows with milk, stirring often. 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. Combine cornstarch and remaining water; stir into raspberry mixture. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hours.

Nutrition Facts :

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