| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
|
|
Crust: |
| 1 1/4 |
c |
All-purpose flour |
| 2 |
tb |
Granulated sugar |
| 3/4 |
c |
Butter or margarine, softened |
|
|
Filling: |
| 3 |
oz |
Raspberry flavoured gelatin |
| 1 |
c |
Boiling water |
| 15 |
oz |
Frozen raspberries, partly thawed |
| 16 |
lg |
White marshmallows |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Grenadine syrup |
| 1 |
c |
Whipping cream (or 1 env. topping) |
INSTRUCTIONS
Directions: Crust: Mix flour, sugar and butter together until crumbly.
Press into ungreased 9 x 9 pan. Bake in 350 F oven for 20 minutes. Cool.
Filling: Dissolve gelatin in boiling water in bowl. Add raspberries. Chill
until syrupy. Pour over crumb crust. Chill
Melt marshmallows in sour cream in double boiler. Cool.
Whip cream until stiff. Fold into cooled marshmallow mixture. Spread over
raspberry layerr. Chill. Cuts into 9 pieces.
This can also be prepared in a 9 inch springform pan using 2 raspberry
layers and 2 marshmallow layers.
Ed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”