I learned something about Elnora while making her Raspberry Dessert. Elnora is not really a fan of details. She is probably one of those cooks that makes a fantastic meal without ever touching a measuring spoon or cup. I am jealous of them.
Here is my completed dessert with graham crackers on top, just as the recipe called for.
Here it is in all its goodness.
Well, Elnora, your dessert passed. With a very good score from the kids. I think it was the marshmallow cream that won their hearts.
So here are the details if you wish to delight your family with this dish....
2 package or raspberry Jello. (I used one large 6 oz box)
2 cups hot water
1 package frozen raspberries
Graham crackers crushed in the bottom of the pan. (Elnora did not give measurements, so I used 2 cups)
Pour above filling over crackers. (I let sit for 5 min so the Jello would get a little firm before pouring.)
14 oz marshmallows and 1 cup milk. Dissolve in double boiler (I used a pan) and allow to cool.
Add 1 cup cream whipped (which Stuart informed me was Cool-Whip) to Milk and Marshmallow mixture.
Pour over Jello mixture. Sprinkle graham crackers on top.
Side notes from yours truly. Use a 9x13 pan. Let chill in fridge for about 2 hours before serving. And if I were to make this again, which I probably will, I would have melted butter and made the graham crackers into a crust rather then the loose crackers. If you are wondering about the marshmallow part, I would describe it most like meringue. In a sweet marshmallow creamy sort of way.