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Prep Time: 00:15
Cook Time: 00:00
18 graham crackers
1/2 c. milk
10 oz. bag of regular size marshmallows
1/4 c. sugar
1/4 c. butter
1 c. whipping cream
2 c. fresh raspberries
1Melt marshmallows with the milk in a microwave. It wont take long. You don't want to overcook the marshmallows. Cook at 30 second increments until the mixture is smooth. A few tiny marshmallows lumps will be fine! Set your mixture aside to cool. If you are in a hurry, you can put it in the fridge for a few minutes.
2Next you will mash the graham crackers. I put them in a gallon size ziploc bag and smashed them. If you have a food processor, you can use that as well.
3Melt butter and add to mashed graham crackers. I did this step right in my 9 x 13 dish. Press into the bottom of pan. Be sure to save about 1/2 C of mashed graham crackers to garnish the top of your dessert at the very end.
4Wash raspberries or peel peaches.
5At this point, you can add your cold fruit to the marshmallow mixture to cool it down a bit.
6Whip your cream.
7Once your marshmallow mixture is cooled to room temperature, add your cream and fruit to it. Mix by hand with spatula.
8Pour over graham crackers in your 9 x 13 dish.
9Cover with tinfoil and refrigerate until you are ready to serve. Before serving, garnish with remaining graham cracker crumbs and a handful of fresh raspberries.
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