Here's a no-bake raspberry dessert—made with a graham crumb crust, marshmallows, whipped topping and tart raspberries. Just mix, layer, chill and serve! It's sure to be the easiest cake recipe you've ever made.
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
MIX crumbs and margarine: press onto bottom of 9 inch (23 cm) springform pan. Chill 10 minutes.
DISSOLVE jelly powder in 1 cup (250 mL) boiling water; chill until partially set.
MELT marshmallows with milk over low heat; whisk until smooth. Cool slightly. Gently fold in whipped topping to marshmallow mixture.
FOLD berries into slightly thickened jelly. Spoon half marshmallow mixture over base, top with half the jelly mixture. Repeat marshmallow layer, dollop remaining jelly; gently swirl with knife. Chill 4 hours or overnight.
Kraft Kitchen Tips!
* or substitute 1 pkg (300 g) frozen whole raspberries, thawed and drained instead of fresh raspberries
Calories From Fat
% Daily Value
Fat 9.3 g
Saturated fat 0 g
Sodium 193 mg
Carbohydrate 44.7 g
Fibre 1.6 g
Sugars 0 g
Protein 2.6 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.