Raspberries and Cream Marshmallow Dessert
This deliciously simple raspberries-and-cream vintage dessert tastes like summertime-in-a-bowl, but because it uses frozen raspberries, you can serve it any time of the year!
Equipment
- Whisk, large heat-proof glass bowl
Ingredients
- 2 3 oz. packages raspberry flavored gelatin
- 1 ½ cups boiling water
- 1/3 cup sugar
- 1 13 oz. bag frozen raspberries
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract preferably Mexican vanilla
- 2 cups mini marshmallows
Instructions
- In a large, heat-proof bowl, stir together the gelatin powder, sugar, and boiling water until the powder and sugar are completely dissolved.
- Gently stir in the frozen raspberries, then cover and refrigerate for 15 minutes, stirring once or twice during that time. The Jello mixture should be cold and beginning to thicken slightly.
- Meanwhile, using a hand beater or stand mixer, whip the heavy cream and vanilla together just until stiff peaks begin to form.
- Gently fold the whipped cream into the cold Jello mixture. Next, fold in the mini marshmallows. Scoop the mixture into a pretty serving bowl if desired, or simply leave it in your preparation bowl; it just depends on how fancy you want to be! Cover and chill in the refrigerator until the marshmallows soften and meld into the Jello, about 2 hours or overnight. Garnish with fresh raspberries before serving, if desired.
- This dessert keeps very well, so it is an excellent option for making the day ahead of when you plan to serve it.
- Enjoy!
Notes
Note: I use Mexican vanilla in all my recipes that call for vanilla extract, and there is just no other vanilla with the same smooth, rich taste. You can often find it in the ethnic foods section of your local grocery store or order it online from Walmart.com. It is very inexpensive ($3-$4/ 8 oz. bottle), so I like to stock up on it and give it as gifts to friends and family.
