Angelic Raspberry Dessert
Ingredients| CRUST 1 1/2 cup graham cracker crumbs 2 tbsp sugar 1/4 cup butter, melted FILLING 32 each large marshmallows (approx 6 1 cup milk 1/4 tsp almond extract 2 cup whipping cream TOPPING 1/2 cup water 4 1/2 tbsp sugar 1 tsp lemon juice 2 tbsp cornstarch 1 package (10 oz) raspberries, frozen |
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Combine crumbs, sugar and butter. Press against bottom and sides of
8-inch spring form pan. Bake at 375 degrees for 8 minutes. Let cool.
Meanwhile, heat marshmallows, milk and almond extract over medium heat
until marshmallows have melted; stir frequently. Chill until mixture
begins to set. Whip cream, and fold in marshmallow mixture. Pour
into crumb crust. Chill until firm. Allow raspberries to defrost
partially. Drain, reserving juice. Combine juice with water, sugar,
lemon juice and cornstarch. Stir while cooking over medium heat
until mixture becomes clear and thick. Add berries to glaze and spoon
over pie filling. Serves 8
Servings:
8
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