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Raspberry Mint Dessert

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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

Raspberry Mint Dessert

This beautiful and elegant frozen dessert is perfect for entertaining in the summer.

  • 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! Although this recipe for Raspberry Mint Dessert will not last that long.

The combination of mint with fruit is classic, for a good reason. The freshperfume of mint and its slight sweetness is the perfect compliment to sweet and tart fruit. They each bring out the best in each other.

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.

Tips for the best Raspberry Mint Dessert:

  • Follow the directions carefully. This recipe has to sit overnight in the fridge so the gelatin and sugar dissolve in the raspberry mixture. So don’t skip this step.
  • You have to use butter mints. Look at the mints you are buying. The only type of mint that works in this recipe is butter mints. They have a buttery flavor and texture that melts in your mouth.

Why this recipe works:

  • This unusual recipe starts with frozen raspberries, Jell-O, marshmallows, and butter mints. The mints melt in the gelatin mixture to made a creamy and flavorful base. The marshmallows don’t melt but add great texture to the dessert.
  • The crust is the perfect brown sugar cookie that is made in crumbles so it stays crunchy, even when topped with the raspberry mixture.
  • Whipped cream is stabilized with a bit of powdered sugar, which contains some cornstarch, then folded into the raspberry mixture to add creaminess and body.

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


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.


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.


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.


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


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.


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.


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


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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