Raspberry Icebox Cake

What a lovely refreshing dessert for those hot summer days.

• Calories: 295 Calories

Ingredients

• ¼ cup packed brown sugar
• ⅓ cup milk
• 1 cup heavy whipping cream, whipped
• 1 cup boiling water
• ⅓ cup butter
• 20 large marshmallows
• 24 graham crackers, crushed
• 1 (6 ounce) package raspberry flavored Jell-O® mix
• 15 ounces frozen raspberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.

Step 3

Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.

Step 4

Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.

Step 5

Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.