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1 (10 ounce) package marshmallows
1 cup red frozen raspberries, thawed
1/2 cup raspberry juice
1 cup whipping cream
1 (10 ounce) package vanilla wafers or Graham crackers, finely crushed
2 tablespoons melted butter
Melt marshmallows in top of double boiler.
Add thawed raspberries and juice. Cool.
Whip cream and add to raspberry mixture.
Mix melted butter with crumbs.
Put 1/3 of crumbs in bottom of flat square dish.
Pour in raspberry mixture and cover with remaining crumbs.
Chill in refrigerator for 12 hours.
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