|Graham cracker crumbs||1 Cup (16 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Frozen raspberries||10 Ounce|
|Raspberry gelatin||3 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Pint|
Mix cracker crumbs, 1 tablespoon sugar and butter; press firmly against bottom of 9 x 9 x 2-inch pan.
Sprinkle remaining sugar over raspberries; let stand for several minutes.
Dissolve gelatin in 1 cup boiling water.
Drain raspberries; reserve syrup.
Add water to syrup to measure 1 cup liquid; stir liquid into gelatin.
Chill until partially set.
Combine marsh- mallows and milk in saucepan; heat until marsh- mallows are melted.
Cool completely; fold in whipped cream.
Add raspberries to gelatin; swirl in marshmallow mixture.
Pour into crust; chill until set.
Serving size: Complete recipe
Calories 2430 Calories from Fat 1240
% Daily Value*
Total Fat 141 g216.4%
Saturated Fat 85.2 g426.2%
Trans Fat 0 g
Cholesterol 456.2 mg152.1%
Sodium 446.3 mg18.6%
Total Carbohydrates 307 g102.2%
Dietary Fiber 18.5 g73.8%
Sugars 211.9 g
Protein 20 g39.6%
Vitamin A 99.9% Vitamin C 2.4%
Calcium 30.4% Iron 3.6%
*Based on a 2000 Calorie diet