Crumb Crust:

In a medium-size bowl, mix the following ingredients:

1 ¼ cups graham wafer crumbs (Gluten-free graham wafer crumbs are available from Kinnikinnick.)

½ teaspoon cinnamon

¼ cup brown sugar

⅓ cup melted butter

Press into a buttered 7” by 11” pan and refrigerate until ready to assemble. My aunt was reluctant to heat the house with her oven on warm summer days, so she didn’t bake this crust. For added flavour, bake the crust at 350°F for ten minutes. Once cool, refrigerate until ready to assemble.

Center Layer:

1 small raspberry Jell-O powder (85 g)

1 cup boiling water

1 small (425 g) package of frozen raspberries in syrup, thawed a bit, with some ice remaining

OR

1 bag of fresh-frozen raspberries (400 g) Add ¼ cup of sugar to the berries, which creates some syrup.

Dissolve the Jell-O powder in the boiling water and add the partially thawed raspberries with half a cup of syrup. If using fresh-frozen raspberries without syrup, remember to add ¼ cup of sugar and mix well.

Place the Jell-O mixture in the fridge to partially set. This doesn’t take long. I set the timer for 10 minutes, stir, and refrigerate again for about five minutes. When the raspberry filling is partially set, pour it over the crust and return to the refrigerator until completely set.

Whipped Topping:

While the raspberry mixture is setting, prepare 1 envelope of Dream Whip according to package directions. With an electric hand mixer, whip for two minutes, add 1 heaping cup of miniature marshmallows to the topping and whip for another minute or two. Chill the marshmallow Dream Whip until the raspberry layer is completely set.

Spread the marshmallow topping over the dessert and refrigerate until ready to serve.

Sprinkle a few extra graham wafer crumbs on top for garnish.

Enjoy!