Angelic Raspberry Dessert Recipe

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Angelic Raspberry Dessert Ingredients

CRUST

1 1/2 cup graham cracker crumbs
2 tbsp sugar
1/4 cup butter, melted

FILLING

32 each large marshmallows (approx 6
1 cup milk
1/4 tsp almond extract
2 cup whipping cream

TOPPING

1/2 cup water
4 1/2 tbsp sugar
1 tsp lemon juice
2 tbsp cornstarch
1 package (10 oz) raspberries, frozen

A Recipe for
Angelic Raspberry Dessert

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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This is a recipe for Angelic Raspberry Dessert from the recipe cookbook of Recipes-to-go (Fruit)

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Angelic Raspberry Dessert

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Angelic Raspberry Dessert Directions

Combine crumbs, sugar and butter. Press against bottom and sides of
8-inch spring form pan. Bake at 375 degrees for 8 minutes. Let cool.
Meanwhile, heat marshmallows, milk and almond extract over medium heat
until marshmallows have melted; stir frequently. Chill until mixture
begins to set. Whip cream, and fold in marshmallow mixture. Pour
into crumb crust. Chill until firm. Allow raspberries to defrost
partially. Drain, reserving juice. Combine juice with water, sugar,
lemon juice and cornstarch. Stir while cooking over medium heat
until mixture becomes clear and thick. Add berries to glaze and spoon
over pie filling. Serves 8

Serves: 8

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Angelic Raspberry Dessert Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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