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Raspberry Marshmallow Delight

Country.Chef's picture
  Graham cracker crumbs 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Marshmallows 50 Large
  Milk 1 Cup (16 tbs)
  Frozen whipped topping 8 Ounce, thawed (1 Carton)
  Frozen raspberries in syrup 10 Ounce, thawed (2 Packages, 10 Ounces Each)
  Water 1 1⁄4 Cup (20 tbs), divided
  Sugar 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Cornstarch 6 Tablespoon

Combine crumbs and butter; press into the bottom of a greased 13-in.x 9-in.2-in.baking pan.
Bake at 350° for 10 minutes.
In a large saucepan over medium heat, stir marshmallows and milk until the marshmallows are melted.
Cool to room temperature.
Fold in whipped topping; spread over crust.
In a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil.
Combine cornstarch and remaining water; stir into raspberry mixture.
Boil for 2 minutes, stirring constantly.
Cool to room temperature.
Spread over marsh-mallow layer.
Chill until firm, about 4 hours.
Garnish with whipped cream and raspberries if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3929 Calories from Fat 508

% Daily Value*

Total Fat 98 g150.9%

Saturated Fat 69.6 g348.1%

Trans Fat 0 g

Cholesterol 143.6 mg47.9%

Sodium 551.4 mg23%

Total Carbohydrates 768 g255.9%

Dietary Fiber 11.3 g45.4%

Sugars 550.5 g

Protein 23 g45.6%

Vitamin A 32.8% Vitamin C 78.5%

Calcium 32.4% Iron 15.5%

*Based on a 2000 Calorie diet


Raspberry Marshmallow Delight Recipe