Raspberry Marshmallow Dessert
Ingredients
1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
50 large marshmallows
1 cup milk
1 – 8 oz. carton frozen whipped topping, thawed
2 – 10 oz. pkgs frozen sweetened raspberries
1-1/4 cups water, divided
1/2 cup sugar
2 tsp. lemon juice
6 tbsp. cornstarch
Directions
~Preheat oven at 350°.
~Combine crumbs and butter. Press into a greased 13×9″ baking dish. Bake for 10 minutes. Cool.
~In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping and spread over crust.
~In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer.
~Chill until firm.
~16 servings.