• Cooking Time: 0
• Servings: 12 servings
• Preparation Time: 20 minutes
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup sugar
• 1 package (16 ounce) miniature marshmallows
• 1 cup milk
• 2 cups heavy whipping cream, whipped
• 4 cups fresh raspberries
• 1/2 cup chopped pecans

1. In a small bowl, combine the cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 inches up the side of a 9-in. springform pan; set aside.
2. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipped cream, raspberries and pecans.
3. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.Yields: 12 servings
6. Check out more recipes at: www.havefunbaking.com
7. And also at: www.lovetobakeandcook.blogspot.com

This recipe uses fresh raspberries and it is so light and fluffy you will love it. I served this at a family gathering and it was a good thing I had made two as there were many requests for seconds. This dessert to me is what summer is all about, cooking with fresh fruit.