May 18, 2007, Newsletter Issue #175: Raspberry Icebox Cake
Tip of the Week
24 graham crackers, crushed
1/3 cup butter
1/4 cup packed brown sugar
1-6 ounce package raspberry flavored gelatin
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
1/3 cup milk
1 cup heavy whipping cream, whipped
Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for topping and press the remainder into one 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on cooled crust.
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.
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