"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

RASPBERRY DESSERT Recipe

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This recipe for RASPBERRY DESSERT, by , is from Ethelyn's Eddibles, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ethelyn Marshall
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 CUP FLOUR
1/2 CUP MELTED BUTTER
1/4 CUP BROWN SUGAR
3/4 CUP CHOPPED NUTS
MIX TOGETHER AND SPRINKLE ON BOTTOM OF 9X13 PAN.
MELT 25 MARSHMALLOWS IN 3/4 CUP MILK
IN DOUBLE BOILER UNTIL ALL ARE DISSOLVED. WHEN COLD ADD 1 CUP CREAM
WHIPPED. FOLD IN SPOON ON BOTTOM LAYER.
THIRD LAYER
2 PKG. JELLO (RASPBERRY)
2 CUP BOILING WATER
DISSOLVE JELLO, ADD 1 QUART RASPBERRIES TO JELLO; WHEN THICK ENOUGH TO SPOON . SPOON OVER THE MARSHMALLOW MIXTURE.

Directions:
Directions:
BAKE CRUST AT 350 FOR 15 MINUTES. BURNS EASILY SO WATCH CLOSELY.
DIRECTIONS FOR LAYERS ABOVE

Personal Notes:
Personal Notes:
RECIPE FROM JOY-THERESA JEWELL 10/15/67
ETHELYN RATES IT VERY GOOD

 

 

 

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