Total Time
15mins
Prep 15 mins
Cook 0 mins

This came from a Pilsbury Fast and Healthy Cooking book. I make it with 2% milk and lite cool whip because I can't get the guys to accept the skim milk yet. But it is good either way! Cooking time is the time in the fridge to set.

Ingredients Nutrition

  • 34 cup skim milk (I use 2%)
  • 2 (10 1/2 ounce) packages miniature marshmallows
  • 2 tablespoons butter
  • 2 tablespoons seedless raspberry jam
  • 2 (10 ounce) packages frozen raspberries in light syrup, partially thawed
  • 1 12 cups graham cracker crumbs
  • 14 cup chopped nuts, toasted if desired (to toast nuts, spread on cookie sheet and bake at 350 for 5-7 minutes or until golden brown, stirrin)
  • 1 (8 ounce) container frozen fat-free whipped topping, thawed (I use lite)

Directions

  1. In dutch oven or large sauce pan (I use a double boiler pan) combine milk and marshmallows.
  2. Cook over med. low heat until marshmallows begin to melt stirring frequently. When almost melted stir constantly until smooth.
  3. Remove from heat. Cool to room temperature (about 30 minutes).
  4. Meanwhile, in med sauce pan, combine butter and jam and cook over low heat until melted and smooth stirring frequently.
  5. Remove from heat and stir in crumbs until well mixed.
  6. Reserve 1/2 c crumb mixture for topping.
  7. Press remaining crumb mixture firmly in bottom of ungreased 13x9 pan or a 12x8 2qt. pan.
  8. When marshmallow mixture is cool, fold in partially thawed raspberries and nuts until well blended.
  9. Fold in whipped topping
  10. Pour evenly over crust and sprinkle with reserved crumbs.
  11. Refrigerate at least 2 hours or until firm.

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