Ingredients for Boysenberry Graham Cracker Dessert
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup milk
- 1/4 cup melted butter
- 2 cups fresh boysenberries
- 1 (10 ounce) bag mini marshmallows
- 1 (8 ounce) container cool whip, thawed
- chopped nuts (optional)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (if using frozen boysenberries)
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How to Make Boysenberry Graham Cracker Dessert
- Preheat your oven to 350°F (175°C). Crush graham crackers into fine crumbs. In a medium bowl, combine graham cracker crumbs and melted butter until evenly moistened.
- Press the graham cracker mixture firmly into the bottom of a greased 8x8 inch baking dish. Set aside 2 teaspoons of the mixture for garnish.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt marshmallows with milk, stirring constantly until smooth and creamy.
- Remove from heat and let the marshmallow mixture cool slightly. Gently fold in the whipped cream.
- Spread half of the marshmallow mixture evenly over the graham cracker crust in the baking dish.
- In a separate bowl, gently combine the boysenberries, lemon juice, and sugar. Spread the boysenberry mixture evenly over the marshmallow layer.
- Spread the remaining marshmallow mixture over the boysenberries. Sprinkle with the reserved graham cracker crumbs.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
54g
Fat
29g
Carbs
8g
