A fluffy raspberry mousse between graham crackers creates a wonderfully easy, no-bake dessert.
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1 3/4 cups powdered sugar
1/2 cup Land O Lakes® Butter, softened
1 (7- to 7 1/2-ounce) jar marshmallow creme
2 cups Land O Lakes® Heavy Whipping Cream
1 (10-ounce) box frozen raspberries in syrup, thawed, drained, reserve juice
18 (4 3/4x2 1/2-inch) graham crackers
Line 8-inch square pan with plastic food wrap, extending over edges. Set aside.
Combine powdered sugar, butter and marshmallow creme in bowl; beat on medium speed until smooth. Set aside.
Combine whipping cream and raspberry juice in another bowl; beat at high speed until stiff peaks form. Add whipped cream mixture to marshmallow creme mixture; gently stir until smooth. Add raspberries; gently stir until mixed.
Break 6 graham crackers in half along perforation. Spread 1 cup filling mixture into prepared pan. Cover with 3 whole and 3 half graham crackers. Spread 1 cup filling mixture over graham crackers. Repeat layering graham crackers and filling 3 times, ending with filling layer. Reserve remaining filling. Cover with plastic food wrap ends; refrigerate at least 5 hours or overnight.
Uncover dessert; turn out onto serving plate. Remove plastic food wrap. Frost dessert with reserved filling. Garnish with fresh raspberries.
Variation: Raspberry Orange Icebox Dessert. Add 1 teaspoon orange zest to filling mixture.
Mother’s Day is a terrific excuse to pull out all the stops and make a show stopper dessert — maybe cream puffs or a colorful roulade, a chocolate tart or a classic angel food cake. Or maybe just a rich and cinnamony treat for one.