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Ingredients
Crust:
- 1-1/4 cups Graham cracker crumbs
- 1 tbsp. granulated sugar
- 1/4 cup butter, softened
Filling:
- 1 pkg. (85g) Jell-o Raspberry jelly powder
- 1 bag (250g) Kraft regular marshmallows
- 1/2 cup milk
- 2 cups Cool Whip whipped topping, thawed
- 1 pkg. (300 g) frozen whole raspberries, thawed and drained
Directions
Crust:
Mix crumbs, sugar and butter. Press evenly over bottom of 9" springform pan.
Filling:
Prepare jelly powder as directed on pkg.
Chill until partially set.
Meanwhile, melt marshmallows in milk over low heat, stirring until well blended
Let cool, then combine with Cool Whip
Fold berries into partially set jelly
Swirl jelly-berry mixture through cream mixture for a marbled effect
Do not over mix
Pour filling over crumb crust
Chill for 4 hours or overnight
Garnish as desired
Helpful hint: Try strawberries and strawberry jell-o in place of raspberries for another delicious dessert
By Darlene in Mississauga
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