REFRESHING RASPBERRY MARSHMALLOW SQUARES. MMM!
A gorgeous red ribbon between a white shortbread base and a melted marshmallow top. What more could you ask for? These are VERY GOOD! You won't be able to keep your hands off of these! (A company's coming recipe)
Provided by Chef Decadent1
Categories Dessert
Time 35m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 9
Steps:
- Crust: Mix flour, butter and sugar until crumbly. Press into ungreased 9x9 inch pan. Bake at 325° oven for 15 minute.
- Filling: Stir gelatin and water together until dissolved. Add raspberries. Mix together. Chill until syrupy. Pour over crumbs. Chill.
- Melt marshmallows in milk on top of double boiler. Cool.
- Whip cream until stiff. *( I use Cool Whip or Dream Whip). Fold into cooled marshmallow mixture. Spread over raspberry jelly. Cut into 9 servings.
Nutrition Facts : Calories 415.3, Fat 20.6, SaturatedFat 8.2, Cholesterol 38.1, Sodium 200, Carbohydrate 56, Fiber 2.5, Sugar 35.6, Protein 4
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