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Raspberry Mint Dessert

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Ingredients

1 (16 ounce) package frozen raspberries, thawed
1 (10 ounce) package miniature marshmallows
1 (3 ounce) package raspberry Jell-O
1 (5.5 ounce) package butter mints, crushed
1-2/3 cups flour
1/2 cup brown sugar
2 tablespoons granulated sugar
1/2 cup butter, melted
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla

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Raspberry Mint Dessert

  • Serves 12
  • Easy

About This Recipe

I love to make frozen desserts, especially in the summer. All of my frozen sweets recipes make a bunch; they are perfect for entertaining or just to have something nice to eat on hand. Just eat it until it’s gone!

The combination of mint with fruit is classic, for a good reason. The floral perfume of mint and its slight sweetness is the perfect compliment to sweet and tart fruit.

Remember that this recipe takes two days to make, since the frozen fruit and the butter mints have to sit in the fridge overnight. Make sure that you use Butter Mints in this recipe. That candy is a firm but powdery square with an intense butter and mint flavor. Any other type of mint will not work in this recipe.

Enjoy this pretty and delicious recipe.

Steps

1
Done

The first day, mash the thawed raspberries in a medium bowl. Add the marshmallows and the crushed mints and stir to combine. Cover the bowl and refrigerate overnight.

2
Done

The next day, preheat the oven to 350°F. In another medium bowl, combine the flour, brown sugar, and granulated sugar and mix well. Add the melted butter and mix until the mixture is crumbly.

3
Done

Put the crumbs into a 9" x 13" pan and bake for 15 to 20 minutes, stirring twice during the baking time, until the crumbs are golden brown. Watch them carefully toward the end of the baking time, since the crumbs can burn. Cool this mixture completely.

4
Done

Take out 1/2 cup of the crumbs and reserve for the topping. Spread the remaining crumbs evenly in the same 13" x 9" pan.

5
Done

Now take the raspberry mixture out of the fridge and stir it.

6
Done

In a large bowl, beat the cream with the powdered sugar and vanilla until stiff peaks form. Fold the raspberry mixture into the whipped cream.

7
Done

Spoon the raspberry mixture on top of the crumbs in the pan and top with the reserved crumbs. Freeze until solid; this should take 4 to 6 hours.

8
Done

When you want to eat, let the dessert stand at room temperature for 10 minutes, then cut into squares to serve.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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