Kelly’s Heavenly Raspberry Dessert

• 2 1/3 C of graham wafer crumbs
• 1/2 C icing sugar
• 1/3 C melted butter

Mix these 3 ingredients in a small bowl.  Take out 1/3 c and put into separate bowl for topping.
Evenly spread the rest of mixture firmly into a 9 x12 glass pan and pat it down so it is flat.
Chill in fridge.

Middle layer

• 1 large raspberry jello mix
• 2 C of partially frozen raspberries

Dissolve 1 large package  of raspberry jello into 1C of bowling water.
Add 2 C of partially frozen raspberries-blend jello and raspberries together.
When this starts to set, pour over chilled crumbs and put into fridge to firm.

Top layer

• 250 g of marshmallows
• 1/2 C milk
• 3/4 tub of cool whip

Melt marshmallows into the 1/2 C of milk.  Stir.  Let cool.
Add cool whip into the melted marshmallows.
Pour over the chilled raspberry mixture.
Sprinkle the 1/3 C graham wafer crumbs on top to finish.
Refrigerate over night.

Due to food allergies in my family (gluten, dairy & tree nuts) I substitute
some of the ingredients.  I use gluten free graham crumbs, gluten free icing
sugar, margarine and coconut milk.

This is very easy to make, and even easier to eat…
I hope you enjoy!