Ingredients for Pink Lady Dessert
- Graham Cracker Crumbs
- Butter
- ¼ cup granulated sugar
- 1 cup orange juice
- 10 ounces mini marshmallows
- Whipping Cream
- Frozen Raspberries
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How to Make Pink Lady Dessert
- Preheat oven to 350°F (175°C). Prepare a 13x9 inch baking pan (or an 11x7 inch pan).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup (1 stick) melted unsalted butter, and ¼ cup granulated sugar. Mix until well combined.
- Reserve about 2 tablespoons of the cracker mixture for topping.
- Press the remaining cracker mixture firmly into the bottom of the prepared pan.
- In a double boiler or heat-safe bowl set over a pan of simmering water, heat 1 cup of orange juice.
- Add 10 ounces of mini marshmallows to the warm orange juice and stir constantly until completely melted and smooth.
- Remove from heat and let cool slightly until the mixture begins to thicken, but is still pourable (about 10-15 minutes).
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled marshmallow mixture along with 1 ½ cups of drained canned fruit cocktail (or your favorite fruit – peaches, mandarin oranges, etc.).
- Pour the marshmallow mixture evenly over the graham cracker crust.
- Sprinkle the reserved 2 tablespoons of cracker topping evenly over the top.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the dessert to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
275g
Fat
119g
Carbs
33g
