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Layered Raspberry Marshmallow Dessert

We recently dined on this refreshing blast from the past. As soon as I took a bite, I was transported to my aunt’s farm in the 1950s. She used to make it using fresh garden raspberries. This recipe is easy to make, pretty, and delicious. If you don’t have a 7” by 11” pan, ask your aunties and grandmothers if they have an extra. You can still buy this size on occasion but inheriting a piece of family history is better. Many vintage cake recipes suggest a pan this size. I love to shop at antique stores and garage sales while carrying a tape measure. Always measure the bottom of the pan, not the top edge.  

Crumb Crust:

In a medium-size bowl, mix the following ingredients: 

1 ¼ cups graham wafer crumbs (Gluten-free graham wafer crumbs are available from Kinnikinnick.)

½ teaspoon cinnamon

¼ cup brown sugar

⅓ cup melted butter

Press into a buttered 7” by 11” pan and refrigerate until ready to assemble. My aunt was reluctant to heat the house with her oven on warm summer days, so she didn’t bake this crust. For added flavour, bake the crust at 350°F for ten minutes. Once cool, refrigerate until ready to assemble. 

Center Layer:

1 small raspberry Jell-O powder (85 g)

1 cup boiling water

1 small (425 g) package of frozen raspberries in syrup, thawed a bit, with some ice remaining

OR

1 bag of fresh-frozen raspberries (400 g) Add ¼ cup of sugar to the berries, which creates some syrup. 

Dissolve the Jell-O powder in the boiling water and add the partially thawed raspberries with half a cup of syrup. If using fresh-frozen raspberries without syrup, remember to add ¼ cup of sugar and mix well.   

Place the Jell-O mixture in the fridge to partially set. This doesn’t take long. I set the timer for 10 minutes, stir, and refrigerate again for about five minutes. When the raspberry filling is partially set, pour it over the crust and return to the refrigerator until completely set. 

Whipped Topping:

While the raspberry mixture is setting, prepare 1 envelope of Dream Whip according to package directions. With an electric hand mixer, whip for two minutes, add 1 heaping cup of miniature marshmallows to the topping and whip for another minute or two. Chill the marshmallow Dream Whip until the raspberry layer is completely set.

Spread the marshmallow topping over the dessert and refrigerate until ready to serve. 

Sprinkle a few extra graham wafer crumbs on top for garnish. 

Enjoy! 

Lemon Cheesecake Refrigerator Dessert

I have fond memories of serving this refreshing dessert when my children were small. Even as I post this, I long for a slice of this tangy, chilled treat. If you have gluten-intolerant friends or family, purchase Kinnikinnick Graham Wafer Crumbs or crush biscuits of your choice. On hot summer days, this crust is fine unbaked as well.    

Preheat the oven to 350°F

Crust:

2 ¼ cups of graham wafer crumbs 

½ cup melted butter

¼ cup brown sugar

Mix the above ingredients and press into a 9” by 13” oven-proof pan. 

Bake at 350°F for 10 minutes, remove from oven and set aside to cool. Baking creates a crust with a delicious, caramelized flavour. 

Filling:

1 small package lemon or lime Jell-O

1 cup boiling water 

8 ounces cream cheese at room temperature

1 cup granulated sugar 

2 cups of whipping cream

½ teaspoon of vanilla

Step One: 

Add 1 cup of boiling water to 1 small package of lemon or lime Jell-O. Stir until granules are dissolved. Chill until slightly thickened.

Step Two:

Using an electric hand mixer, cream 1 cup of sugar with 8 ounces of room temperature cream cheese until smooth. 

Step Three: 

Fold the cream cheese mixture into the slightly thickened jelly mixture and refrigerate.

Step Four:  

Whip 2 cups of whipping cream until soft peaks form. Add ½ teaspoon of vanilla and whip until stiff peaks form. Fold the whipped cream into the refrigerated mixture and pour over the graham wafer crust. To garnish, sprinkle the top of the dessert with graham wafer crumbs. Refrigerate until serving time. 

Topping:  

Top squares of this refrigerator dessert with blueberry pie filling or fresh fruit.