Ingredients for Raspberry Dessert
- Frozen Raspberries
- 1 cup water
- ½ cup granulated sugar
- Lemon Juice
- 2 tablespoons cornstarch
- Miniature Marshmallows
- ½ cup milk
- 8 ounces (227g) Cool Whip
- Graham Cracker Crumbs
- 6 tablespoons (3 ounces) unsalted butter, melted
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How to Make Raspberry Dessert
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of a greased 9x13 inch baking dish.
- In a saucepan over low heat, melt 10 ounces (283g) marshmallows with ½ cup milk, stirring constantly until smooth. Remove from heat and let cool slightly.
- Gently fold in 8 ounces (227g) Cool Whip into the marshmallow mixture until combined.
- Spread the marshmallow mixture evenly over the graham cracker crust.
- In a separate saucepan, combine 2 cups fresh raspberries, 1 cup water, ½ cup granulated sugar, and 2 tablespoons lemon juice. Bring to a simmer over medium heat.
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Add the cornstarch mixture to the simmering raspberry mixture, stirring constantly until thickened and clear (about 1-2 minutes).
- Remove from heat and let cool completely.
- Spread the cooled raspberry mixture evenly over the marshmallow layer.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
121g
Fat
23g
Carbs
14g
