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.