Name: Raspberry Delight #3
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

Somehow, somewhere within you is the pattern of the heavenly person you will become, and if you want to catch a glimpse of how glorious and full of splendor your body will be, just do a comparison. Compare a hairy peach pit with the tree it becomes, loaded with fragrant blossoms and sweet fruit. They are totally different, yet the same. Compare a caterpillar with a butterfly. As wet, musty flower bulb with an aromatic hyacinth. A hairy coconut with a graceful palm tree.

Joni Eareckson Tada

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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