Raspberry Icebox Cake

Recipe View Preheat & Prepare: Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Crust Creation: In a medium bowl, combine crushed graham crackers, melted butter, and brown sugar. Mix well until evenly moistened. Reserve 1/4 cup of this mixture for topping. (5 minutes)

Recipe View Bake the Base: Press the remaining graham cracker mixture firmly into the bottom of a 9x13-inch baking pan. Bake in the preheated oven for 10 minutes. Remove from oven and let cool completely. (15 minutes)

Recipe View Gelatin Layer: In a large bowl, dissolve raspberry gelatin in boiling water, stirring until the gelatin is completely dissolved. Add frozen raspberries and stir until they melt and the mixture is slightly thickened. (10 minutes)

Recipe View Chill & Set: Pour the raspberry gelatin mixture over the cooled graham cracker crust. Refrigerate until partially set, about 30 minutes. (30 minutes)

Recipe View Marshmallow Magic: In a microwave-safe bowl, pour the milk and add marshmallows. Microwave in 30-second intervals, stirring in between, until the marshmallows are completely melted and smooth. Let cool slightly. (5 minutes)

Recipe View Creamy Dream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled marshmallow mixture until well combined. (5 minutes)

Recipe View Assemble & Chill: Spread the marshmallow cream mixture evenly over the partially set raspberry gelatin layer. Sprinkle with the reserved graham cracker topping. (5 minutes)

Recipe View Final Chill: Cover the baking pan and refrigerate for at least 3 to 4 hours, or preferably overnight, to allow the cake to fully set. (240 minutes)