Raspberry Dessert
2 packages frozen red raspberries (10 oz each)
1 cup water
1/2 cup sugar
2 teaspoons lemon juice
4 tablespoons cornstarch
1/4 cup cold water
50 large marshmallows
1 cup milk
2 cups heavy cream
1 1/4 cups graham cracker crumbs
1/4 cup chopped nuts
1/4 cup melted butter
Combine berries, 1 c. water, sugar and lemon juice; heat slowly in
saucepan. Dissolve cornstarch in 1/4 c. cold water, then stir into
berry mixture and cook until thick and clear. Cool. Melt
marshmallows and milk in saucepan over boiling water, then cool.
Whip cream and then fold into marshmallow mixture. Combine graham
crackers, nuts and butte r in 9x13 inch pan. Press into bottom.
Spread marshmallow cream mixture over crumbs. Spread raspberry
mixture over top. Chill until firm.
Mennonite Fellowship Meals |