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Raspberry Marshmallow Cake  (Not yet rated)

A cool raspberry cake with marshmallow cream topping and graham cracker crust. A good dessert to make ahead of time.

Cal: 168 Fat: 9g Carbs: 22g Protein: 2g Fiber: 2g
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Original recipe serves 12

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 6 ounces gelatin ; mix, raspberry flavored
  • 20 marshmallows
  • 1/3 cup butter
  • 1/4 cup brown sugar ; packed
  • 1 cup water ; boiling
  • 15 ounces raspberries ; frozen
  • 1/3 cup milk
  • 24 graham crackers ; crushed
  • 1 cup whipping cream ; whipped
  • In My Kitchen


  • You will also need: saucepan

    Directions

    1. Preheat oven to 350F (175C)
    2. Combine butter, brown sugar and graham cracker crumbs in a bowl. Set aside 1/4 cup of the mixture for the topping.
    3. Press the remaining graham cracker mixture into the bottom of a 9x13 inch baking pan.
    4. Bake in preheated oven for 10 minutes. Set aside to cool.
    5. Meanwhile, bring water to boil in a saucepan, and dissolve the gelatin mix. Stir in the raspberries until melted.
    6. Remove from heat and chill until partially set. Spread the mixture onto the graham cracker crust.
    7. In another saucepan, melt the marshmallow with the milk. Cool for a bit, and and fold in the whipped cream.
    8. Spread marshmallow mixture on top of the raspberry mixture. Sprinkle with remaining graham cracker crumbs.
    9. Chill 3 to 4 hours before serving.

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