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Angelic Raspberry Dessert




Source of Recipe


Elaine


List of Ingredients




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

Recipe




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