Prep 2 hrs
Cook 0 mins
My grandma used to make this for my mom's birthday in July when raspberries are plentiful. After my grandma died no one in the family was successful in getting this recipe to turn out- it had been 10 years but I finally figured it out. Do not even attempt to make this recipe on a humid day- it just won't work. And don't try to use marshamallow whip or cool whip- that just doesn't seem to work either. It's not a difficult recipe... but it IS time consuming- but worth it when you taste the results. Cook/prep time is estimated.
- 1⁄2 lb marshmallows (about 32)
- 1⁄2 cup milk
- 1 cup whipping cream
- 1 pint raspberries
- 1⁄2 cup nuts, chopped (optional)
For the crust
- 15 graham crackers (I actually use boxed crumbs and consult the box to determine how much is needed)
- 1⁄4 cup sugar
- 1⁄4 cup butter, melted
- Roll crackers into fine crumbs. Add butter and sugar. Pat into a greased 8x8 pan.
- Melt marshmallows in the upper part of a double boiler with milk. Or melt the marshmallows in the microwave and add the milk and mix well.
- Transfer marshmallow mixture to another bowl, and stir frequently until it cools to room temperature. The marshmallows will want to separate from the milk- so stirring frequently is a must.
- Whip the whipping cream until fluffy. Fold whipped cream into marshmallow mixture. Note: If the marshmallow mixture has not cooled to room temperature it will collapse the cream.
- Pour cream/marshmallow mixture onto crust. Sprinkle top with raspberries. Sprinkle with nuts, if desired.
- Chill until well set.