Crust:

  • 1 1/4 cup graham wafer crumbs
  • 1/4 cup melted butter
  • 1 Tbsp. sugar

Mix crumbs, sugar and butter. Press evenly over bottom of 9 inch springform pan.

Filling:

  • 85 gram pkg. raspberry jello
  • 1/2 cup milk
  • 300 gram pkg. (~2 cups) fresh or frozen (thawed & drained) whole raspberries

Prepare jello powder as directed on package. Chill until partially set. Meanwhile, melt marshmallows in milk over low heat, stirring until smoothly blended. Let cool, then combine with Cool Whip. Fold berries into partially set jello. Swirl jello/berry mixture through cream mixture for a marbled effect. Do not overmix. Pour filling over crumb crust. Chill for 4 hours or overnight. Garnish as desired.

– We’re Cooking, Winkler Mennonite Bergthaler Church