Recipe by Recipe Junkie
From Recipes and Rememberances. Chilling time is included in preparation time.
Top Review by kmgriffith222
This is my favorite desert recipe of all time. I have had this recipe for 40 years and refused to pass it out because it was already requested for me to bring it to work pot lucks. when I handed out the recipe and taught people how to make it, everyone else started bringing it to pot lucks and I was left wondering what to bring. I will tell you though, the recipe does need a few alterations to make it easy to make as well as a few clarifications for those who have never seen it made. Also, this really is best made with a can of Oregon Boysenberries, but they are sometimes difficult to find. You can also use other canned fruit, but boysenberries are still the BEST. <br/><br/>Changes to the recipe include changing the marshmallows to one full package of the Kraft marshmallows (about 10 ozs or so). Also, double the milk (to 1 cup). Then melt the marshmallows with the milk. I prefer to cool the marshmallows so they are just slightly cooler than room temperature, so don't leave in the refrigerator for a long time. Also double the whipped cream to 1 pint as this will be added to the marshmallow mixture that was doubled.<br/>The instructions say to add the whipped cream to the marshmallow mix, but in actuality when the marshmallow mixture is slightly cooled, you will separately put the whipped cream in a bowl and whip it until it is just getting slightly peaked. then you add the marshmallow mixture to finish whipping it until you get good peaks.<br/>I don't use the nut meats at all.<br/>The boysenberries should also be cooked ahead of time. Put the boysenberries, along with the sugar and lemon juice in a pan and bring to a boil. The cornstarch called for never seems to be enough for me, but put some cornstarch in a bowl and add a bit of water to make it liquid and use it in the boysenberries like making a gravy. this is what thickens it. When it is thickened. put it in the refrigerator and this does need to cool all the way or it could melt your marshmallow mixture later.<br/>You will layer this in a 9x9 baking dish. graham cracker base, half the marshmallow mixture (maybe 1/2 " thick), the entire boysenberry mix, the other half of the marshmallow mixture, and then sprinkle the remaining graham crackers on top.<br/>Excellent stuff!
- 15 graham crackers
- 1⁄4 cup sugar
- 1⁄2 cup milk
- 1⁄4 cup melted butter
- 1 1⁄2 cups boysenberries (or other fruit and juice)
- 21 mini marshmallows
- 1 cup whipped cream
- 1⁄2 cup nutmeats
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Directions See How It's Made
- Roll crackers fine and add melted butter.
- Mix well and pat into flat greased baking dish, reserving 2 T for top.
- Melt marshmallows in double boiler with milk.
- Cool, add whipped cream.
- Place layer of marshmallow mixture in baking dish, then fruit (cooked and thickened with cornstarch)
- Add lemon juice and sugar.
- Cool, add remaining marshmallow mixture and top with graham crackers.