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| Raspberry Icebox Cake |
"What a cute refreshing dessert for those hot summer days."
Ingredients :
- 24 graham crackers, overwhelmed
- 1/3 cup butter
- 1/four cup packed brown sugar
- 1 (6 ounce) bundle raspberry flavored Jell-O® blend
- 1 cup boiling water
- 15 oz frozen raspberries
- 20 large marshmallows
- 1/three cup milk
- 1 cup heavy whipping cream, whipped
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred seventy five tiers C).
- Mix graham cracker wafer crumbs, butter and brown sugar till nicely blended. Set apart 1/four cup of this combination for a topping and press the remainder into one 9x13 inch pan.
- Bake at 350 stages F (a hundred seventy five ranges C) for 10 mins. Set aside to cool.
- Dissolve raspberry gelatin in the boiling water and upload the frozen raspberries, stirring till melted. Chill until in part set and spread on wafer base.
- Melt marshmallows with the milk. When cool, fold in whipped cream and unfold on pinnacle of raspberry aggregate. Sprinkle with final crumbs. Chill for three-4 hours earlier than serving.
Notes :
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