Raspberry Marshmallow Delight

By 11650

Ingredients

• 1 1/4 C graham cracker crumbs
• 1/4 C butter or margarine, melted
• 50 large marshmallows
• 1 C milk
• 1 carton (8 oz) frozen whipped topping, thawed
• 2 pkgs (10 oz each) frozen raspberries, thawed
• 1 1/4 C water, divided
• 1/2 C sugar
• 2 t lemon juice
• 6 T cornstarch
• whipped cream and fresh raspberries, optional

Preparation

Step 1

Combine crumbs and butter; press into the bottom of greased 13x9 baking pan. Bake at 350 degrees for 10 minutes. Cool. In large saucepan over medium heat, stir in marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. In saucepan, bring raspberries, 1 C water, sugar and lemon juice to boil. Combine cornstarch and remaining water; stir into raspberry mixture. Boil 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hrs. Garnish with whipped cream and raspberries if desired.