Raspberry Icebox Cake
Description
Raspberry icebox cake is a lovely refreshing dessert for those hot summer days.
Ingredients
•
24 graham crackers, crushed
•
1/3 cup butter, melted
•
1/4 cup packed brown sugar
•
1 (6 ounce) package raspberry flavored Jell-O® mix
•
1 cup boiling water
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15 ounces frozen raspberries
•
1/3 cup milk
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20 large marshmallows
•
1 cup heavy whipping cream, whipped
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Mix crushed graham crackers, melted butter, and brown sugar in a bowl until well combined. Set aside 1/4 cup graham mixture for topping; press the remainder into a 9x13-inch pan.
3
Bake in the preheated oven for 10 minutes. Set aside to cool.
4
Dissolve raspberry gelatin in boiling water. Add frozen raspberries, stirring until melted. Chill until partially set, then spread over graham crust.
5
Pour milk into a microwave-safe bowl and heat in the microwave until warm. Stir in marshmallows until melted; allow to cool slightly.
6
Fold whipped cream into marshmallow mixture, then spread on top of raspberry mixture. Sprinkle with reserved graham topping. Chill in the refrigerator for 3 to 4 hours before serving.