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THIS RASPBERRY ICE CAKE IS PERFECT FOR HOT DAYS AND NIGHTS

THIS RASPBERRY ICE CAKE IS PERFECT FOR HOT DAYS AND NIGHTS

Ingredients :

  • °24 graham crackers, crushed
  • °1/3 cup butter
  • °1/4 cup packed brown sugar
  • °1 package (6 ounces) Jell-O(R) mix, raspberry flavor
  • °1 cup boiling water
  • °15 ounces frozen raspberries
  • °20 large marshmallows
  • °1/3 cup milk
  • °1 cup heavy whipping cream, whipped


Directions :


Preheat oven to 350 degrees F (175 degrees C).Mix graham cracker crumbs, butter and brown sugar until blended.

Set aside 1/4 cup of this mixture for a filling and press the rest into a 9×13 inch pan.Bake at 350 degrees F (175 degrees C) for 10 minutes.

Let cool.Dissolve raspberry gelatin in boiling water and add frozen raspberries, stirring until melted. Cool until partially set and spread over base of wafer.Melt the marshmallows with the milk. Once cooled, stir in whipped cream and spread over raspberry mixture.

Sprinkle with remaining breadcrumbs. Refrigerate for 3-4 hours before serving.
Enjoy !

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