Recipe for cooking raspberry icebox cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Raspberry Icebox Cake

24 graham crackers, crushed
1/3 c. butter
1/4 c. packed brown sugar
1 (6 ounce) box raspberry gelatin
1 c. boiling water
15 oz. frozen raspberries
20 lrg. marshmallows
1/3 c. milk
1 c. heavy whipping cream, whipped

Preheat oven to 350 degrees F.

Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 c. of this mixture for a topping and press the remainder into a 9 x 13-in. pan. Bake at 350 degrees F for 10 mins.. Set aside to cool.

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

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.