• 20 graham wafers, crushed
  • ½ cup sugar
  • ½ tsp. cinnamon
  • ¼ cup melted butter
  • 1 pkg. raspberry gelatin
  • 1 cup boiling water
  • 2 ½ cups frozen raspberries
  • 20 marshmallows
  • ½ cup milk
  • 1 cup whipping cream

 Mix crushed wafers, sugar, cinnamon and melted butter. Press into a 9 x 13-inch pan and chill. Combine gelatin, boiling water and frozen raspberries. Let set until the thick and syrupy stage, and then pour over the wafer base. Melt the marshmallows and milk in a double boiler. Chill again. Whip the cream and fold into milk mixture. Spread on top of gelatin filling and decorate with crumbs.

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