INGREDIENTS

  • 2 (10ounce)packages frozen raspberries (in syrup)
  • 1 cup water
  • 1/2 cup sugar
  • 1 teaspoon lemon juice
  • 4 tablespoons cornstarch
  • 10 ounces miniature marshmallows
  • 1 cup milk
  • 2 cups Cool Whip
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup melted butter

DIRECTIONS

  1. Mix cracker crumbs and butter together and press into a 9×13 baking dish.
  2. Melt marshmellows with the milk over boiling water.
  3. Cool.
  4. Fold Cool Whip into the marshmellow mixture.
  5. Spread marshmellow cream mixture over crumbs.
  6. Heat raspberries with 1 cup water, sugar, and lemonjuice.
  7. Add cornstarch (that has been dissolved in 1/4 cup water) and thicken until it cooks clear.
  8. Cool.
  9. Spread cooled raspberry mixture over top.
  10. Refridgerate until firm.