Gramma Joyce’s Raspberry Slice

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.

2nd Layer

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.

3rd Layer

30 marshmallows

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.

4th 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!



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