Raspberry-Mallow Squares
Crust
- 1 cup flour
- ½ cup margarine
- 2 tbsp sugar Mix flour, margarine and sugar until crumbly. Press into unbuttered 9x9 pan (I USE 9X13). Bake in 325 oven for 15 minutes.
Filling
- 3 oz (85g) raspberry jello
- 1 cup boiling water
- 15 oz frozen raspberries, partly thawed Stir jello and water together until dissolved. Add raspberries. Mix together. Chill until syrupy. Pour over crumbs. Chill.
Topping
- 32 large white marshmallows
- ½ cup milk
- 1 cup whipping cream (or 1 envelope topping)
Melt marshmallows in milk in top of double broiler. Cool.
Whip cream until stiff. Fold into cooled marshmallow mixture. Spread over firm raspberry jelly. Chill.