RASPBERRY MALLOW                                              

Edith Adams Recipe
  
 
1 1⁄4 cups graham wafer crumbs
1⁄4 cup brown sugar
1⁄4 cup butter or margarine, melted
 
Combine wafer crumbs, sugar and melted butter. Reserve a small amount of crumbs to sprinkle on top of finished dessert for garnish. Pat remainder “firmly” into a 9 x 9” pan. Chill.
 
1 (3 oz) package raspberry jello powder (see notes)        (170g size)
1 cup boiling water                                                             (2 cups boiling water)
1 (15 oz ) package frozen raspberries                               ( + )
 
Dissolve jello powder in boiling water; stir in “frozen” raspberries. Stir just until jello starts to thicken and then spread evenly over graham crumb base. Chill.
 
1⁄2 cup milk
24 large marshmallows or 2 5/8 cups miniature marshmallows
1 1⁄4 cups whipping cream, whipped
 
Heat milk just to boiling point. Do not boil. Stir in marshmallows until melted. Cool. While you are waiting for the marshmallow mixture to cool you can whip the cream.
 
When the marshmallow/milk mixture is cool, slowly and gently fold mixture into whipped cream. (If you pour too much into the whipped cream at once or overmix it can curdle on you.) Spread over top of dessert, mounding decoratively with the back of a teaspoon. Sprinkle the reserved crumbs over top.
 
Let set in the refrigerator for 4 to 5 hours before serving. Makes 9 to 12 servings.
 
 
Cook’s notes: Because I like a thicker layer of jello/raspberries, I use the large size of jello powder (170g) and dissolve it in 2 cups of boiling water. I freeze batches of raspberries myself each year, so I tend to use more than is suggested in the original recipe. I would also think that the commercially packaged frozen berries would contain a fair amount of juice which could dilute the jello and it might not firm up quite as well.