RASPBERRY ICEBOX CAKE FOR HOT SUMMER DAYS

Name: RASPBERRY ICEBOX CAKE FOR HOT SUMMER DAYS
Prep time: 20 min
Cook time: 10 min
Total time: 4 min
Ingredients: (24) graham crackers, crushed; ⅓ cup butter; ¼ cup packed brown sugar; (1) (6 oz) package raspberry flavored Jell-O® mix; 1 cup boiling water; 15 ounces frozen raspberries; (20) large marshmallows; ⅓ cup milk; 1 cup heavy whipping cream, whipped

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 4 hours, 30 minutes

Servings: 9

Cost: $3.83 /serving

Author : Grandma

RASPBERRY ICEBOX CAKE FOR HOT SUMMER DAYS

Ingredients

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Instructions

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Step 1

Preheat oven at about 175 degrees C (350 degrees F).

Step 2

Mix the graham cracker crumbs, butter, and brown sugar until mix well. For a topping, set aside 1/4 cup of this mixture and press the rest into one 9×13 inch pan.

Step 3

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

Step 4

In boiling water, dissolve the raspberry gelatin and add the frozen raspberries, stirring until it melts. Chill until the wafer base is partially set.

Step 5

Melt milk with the marshmallows. When cool, fold and spread over the raspberry mixture in whipped cream. Sprinkle with crumbs leftover. Chill before serving for 3–4 hours.