Crust (9×13 pan or 10×15 cookie sheet)
36 square graham crackers or
2 1/4 cups of graham crumbs
1/2 a cup sugar
1/4 cup of melted butter
1 tsp. of cinnamon
Press crumb mixture into pan. Save a 1/4 of a cup
to sprinkle on the top or you can use grated chocolate.
2 – 85 gram packages of raspberry jello
1 cup boiling water
2 cups of raspberries
Dissolve the jello powder into the 1 cup of
boiled water. Add raspberries. When partly
set, spread on crust. Place in fridge while you
make the next layer.
1/2 cup of milk
Melt in the microwave. I start with 1 minute and
stir. Then 30 seconds intervals until melted. Cool
slightly and spread on top of raspberry layer.
1 tub of cool whip or
1/2 pint of whipping cream
If you are using whipping cream, add 1/3 of a cup of
sugar. Beat with a electric mixer until peaks form.
Spread on top of marshmallow layer.
Sprinkle with 1/4 cup of graham crumbs or
grated chocolate. Place in the fridge until
you are ready to serve.
This is a family favourite!