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country-lane-kitchens
Raspberry Mallow Squares
BASE
Mix together until crumbly:
- 1 ½ cups flour
- ¾ cup margarine
- 3 tablespoons sugar
Press crumbs evenly into the bottom of a lightly greased 9” X 13” pan and bake at 325° F for 15 minutes. Let cool.
MARSHMALLOW TOP LAYER
Melt in a double boiler, stirring until smooth. Set aside to cool:
- 48 large marshmallows
- ¾ cup milk
RASPBERRY CENTRE LAYER
Mix together and stir to dissolve:
- 2 - 3 ounce packages of raspberry Jello powder
- 2 cups boiling water
Add to Jello:
- 3 to 4 cups frozen raspberries, partially thawed
Place in the fridge and allow to chill partially. Pour over crust and return to fridge while finishing marshmallow layer.
Whip and fold into cooled marshmallows
Spread marshmallow on top of raspberry layer and return to fridge to chill overnight.
Note:Do not let raspberry layer set firm before adding top layer or it will not adhere to it.
Optional: Garnish with fresh berries or Wild Hibiscus flowers and mint leaves.
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