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 crème
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 crème in bowl; beat at 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.
Add 1 teaspoon orange zest to filling mixture.
Summertime is perfect for fresh fruit desserts and delicious cakes and pies, so try some classics or some new ideas with these delicious summertime dessert recipes.