Angelic Raspberry Dessert
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/2 pound marshmallows
1 cup milk
1/4 teaspoon almond extract
2 cups cream
10 ounces frozen raspberries
1/2 cup water
4 1/2 tablespoons sugar
1 teaspoon lemon juice
2 tablespoons cornstarch
In a bowl, combine 1-1/2 cups graham cracker crumbs, 2 tablespoon
sugar, and 1/4 cup melted butter. Press against the bottom and up
the sides of an 8-inch springform pan.
Bake at 375 degrees for 8 minutes; cool.
Meanwhile, in a saucepan over medium heat, combine 1/2 pound
marshmallows, 1 cup milk, and 1/4 teaspoon almond extract and heat
until marshmallows have melted; stirring frequently. Chill until the
mixture begins to set.
Whip 2 cups cream until stiff and fold into the marshmallow mixture.
Pour into the crumb crust and chill until firm.
Allow 10-ozs. frozen raspberries to defrost partially and drain,
reserving the juice.
In a saucepan over medium heat, combine raspberry
juice with 1/2 cup water, 4-1/2 tablespoon sugar, 1 teaspoon lemon
juice, and 2 tablespoon cornstarch.
Stir until mixture becomes clear and thick.
Add the raspberries to the glaze and spoon over
the cream filling.
Serving Size: 8