Total Time
30mins
Prep 30 mins
Cook 0 mins

I haven't made this in quite some time, but I remember absolutely loving it when I did. I am such a raspberry freak that anything to do w/this fruit can't be wrong in my book. It looks very pretty done in a clear 8x12 baking dish.

Ingredients Nutrition

Directions

  1. Mix cracker crumbs and butter together and press into a 9x13 baking dish.
  2. Melt marshmellows with the milk over boiling water.
  3. Cool.
  4. Fold Cool Whip into the marshmellow mixture.
  5. Spread marshmellow cream mixture over crumbs.
  6. Heat raspberries with 1 cup water, sugar, and lemonjuice.
  7. Add cornstarch (that has been dissolved in 1/4 cup water) and thicken until it cooks clear.
  8. Cool.
  9. Spread cooled raspberry mixture over top.
  10. Refridgerate until firm.

Reviews

(2)
Most Helpful

I totally cheated and used a grahm cracker crust from the store. I also had marshmallow cream so used that. Easy and so good! Thanks! Made for the Please Review My Recipe game.

Sharon123 August 06, 2009

I actually made this using frozen strawberries in place of raspberries and it turned out very well and thoroughly enjoyed by my dessert-loving family, thanks for sharing!

Kittencal@recipezazz June 02, 2008

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