Easy Raspberry Dessert

Photo: flickr user miss karen

Ingredients

2 cups graham cracker crumbs

1/2 cup melted butter

1/2 cup brown sugar

1 pt. cream, whipped and sweetened

10 ounces miniature marshmallow

2 (10 oz.) pkg. frozen raspberries

1 (4 ¾ oz.) pkg. raspberry junker

Preparation

Mix crumbs, melted butter and brown sugar together. Press in 9 x 13 pan and cool.

Mix whipped cream and marshmallows; spread over cooled crust.

Thaw raspberries. Drain off and reserve juice. Add water to juice to make 2 cup liquid. Stir into junket and boil 1 minute. Stir in drained berries. Cool and spread over dessert. Refrigerate about 2 hours before using. Can be refrigerated 2-3 days if necessary.