Raspberry Swirl Pie

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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