Name: Raspberry Icebox Cake
Prep time: 15 min
Cook time: 15 min
Yield: 14
Ingredients: Graham crackers, crushed - 24; Butter, melted - ⅓ cup; Packed brown sugar - ¼ cup; Raspberry flavored Jell-O® mix - 1 (6 ounce) package; Boiling water - 1 cup; Frozen Raspberries - 15 ounces; Milk - ⅓ cup; Large marshmallows - 20; Heavy whipping cream, whipped - 1 cup

Ingredients for - Raspberry Icebox Cake

1. Graham crackers, crushed 24

2. Butter, melted ⅓ cup

3. Packed brown sugar ¼ cup

4. Raspberry flavored Jell-O® mix 1 (6 ounce) package

5. Boiling water 1 cup

6. Frozen Raspberries 15 ounces

7. Milk ⅓ cup

8. Large marshmallows 20

9. Heavy whipping cream, whipped 1 cup

How to cook deliciously - Raspberry Icebox Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Mix crushed graham crackers, melted butter, and brown sugar in a bowl until well combined. Set aside 1/4 cup graham mixture for topping; press the remainder into a 9x13-inch pan.

3 . Stage

Bake in the preheated oven for 10 minutes. Set aside to cool.

4 . Stage

Dissolve raspberry gelatin in boiling water. Add frozen raspberries, stirring until melted. Chill until partially set, then spread over graham crust.

5 . Stage

Pour milk into a microwave-safe bowl and heat in the microwave until warm. Stir in marshmallows until melted; allow to cool slightly.

6 . Stage

Fold whipped cream into marshmallow mixture, then spread on top of raspberry mixture. Sprinkle with reserved graham topping. Chill in the refrigerator for 3 to 4 hours before serving.