raspberry icebox cake

Ingredients

• Servings: 1
• 24 graham crackers, crushed
• 1/3 cup butter
• 1/4 cup packed brown sugar
• 1 (6 ounce) package raspberry flavored jell-o® mix
• 1 cup boiling water
• 15 ounces frozen raspberries
• 20 large marshmallows
• 1/3 cup milk
• 1 cup heavy whipping cream, whipped

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix graham cracker wafer crumbs, butter and brown sugar until well combined. set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
• bake at 350 degrees f (175 degrees c) for 10 minutes. 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.