Raspberry Dessert Recipe

Name: Raspberry Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 oz.) pkg. frozen red raspberries in syrup; 1 c. water; 1/2 c. sugar; 2 tsp. lemon juice; 4 tsp. cornstarch; 1/4 c. cold water; 1 c. milk; 50 large marshmallows; 2 c. heavy cream, whipped; 1 1/4 c. graham cracker crumbs; 1/4 c. chopped nuts; 1/4 c. melted butter

Servings: persons

2 (10 oz.) pkg. frozen red raspberries in syrup
1 c. water
1/2 c. sugar
2 tsp. lemon juice
4 tsp. cornstarch
1/4 c. cold water
1 c. milk
50 large marshmallows
2 c. heavy cream, whipped
1 1/4 c. graham cracker crumbs
1/4 c. chopped nuts
1/4 c. melted butter

1
Heat raspberries with water, sugar and lemon juice.
2
Dissolve cornstarch in cold water; stir in raspberries and cook until thickened and clear.
3
Cool.
4
Melt marshmallows in milk over boiling water; cool thoroughly.
5
Whip heavy cream and fold into marshmallows.
6
Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2 5/8-inch pan.
7
Press firmly into bottom of pan.
8
Spread marshmallow cream mixture over crumbs.
9
Spread raspberry mixture over top.
10
Refrigerate until firm.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (10 oz.) pkg. frozen red raspberries in syrup, 1 c. water, 1/2 c. sugar, 2 tsp. lemon juice, and more.

Yes, Raspberry Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Dessert

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