Raspberry Marshmallow Cake (Not yet rated)
Submitted by tcmaker
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
More Nutrition...
More Nutrition...
Original recipe serves 12
Directions
Prep: 15 min | Cook: 15 min | Ready in: 4 hr 30 min
- Preheat oven to 350F (175C)
- Combine butter, brown sugar and graham cracker crumbs in a bowl. Set aside 1/4 cup of the mixture for the topping.
- Press the remaining graham cracker mixture into the bottom of a 9x13 inch baking pan.
- Bake in preheated oven for 10 minutes. Set aside to cool.
- Meanwhile, bring water to boil in a saucepan, and dissolve the gelatin mix. Stir in the raspberries until melted.
- Remove from heat and chill until partially set. Spread the mixture onto the graham cracker crust.
- In another saucepan, melt the marshmallow with the milk. Cool for a bit, and and fold in the whipped cream.
- Spread marshmallow mixture on top of the raspberry mixture. Sprinkle with remaining graham cracker crumbs.
- Chill 3 to 4 hours before serving.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
8.4
--
7.4
9.2
13.2
8.4
4.1
3.2
Calories: 167.9
Total Sugars: 18.2g
Carb.: 22.2g
Fiber: 2.3g
Total Fats: 8.6g
Cholesterol: 25.2mg
Protein: 2.1g
Sodium: 77.3mg
*Data provided by USDA
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