| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
(10-oz) frozen red raspberries in syrup |
| 1 |
c |
Water |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Lemon juice |
| 4 |
tb |
Cold water (up to) |
| 60 |
lg |
Marshmallows |
| 1 |
c |
Milk |
| 2 |
c |
Whipping cream |
| 1 1/4 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Chopped pecans |
| 1/4 |
c |
Melted butter |
INSTRUCTIONS
Heat raspberries, 1 cup water, sugar and lemon juice. Dissolve cornstarch
in 1/4 cup water; stir into raspberry mixture. Cook until thickened and
clear; cool. Melt marshmallows in milk over hot water; cool. Whip cream.
Fold into marshmallow mixture.
Mix crumbs, nuts and butter. Press firmly into 13x9-inch pan. Spread
marshmallow mixture over crumb mixture. Top with raspberry mixture.
Refrigerate until firm.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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