Raspberry Icebox Cake

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.

3. 3

   Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.

4. 4

   Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.

5. 5

   Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.