Ingredients
1 C flour
¼ c sugar
½ c butter
½ c chopped walnuts
Combine these ingredients and press into a 9 X 13 baking dish.
Bake at 350 degrees for 15 minutes until golden. Cool and then break into crumbs.
Place ½ of the crumbs back into the baking dish and reserve the rest for topping.
Preparation
Melt 24 large or 2 ½ cups mini marshmallows in ½ cup of milk. Let cool. Fold in 8-12 oz of cool whip.
Dissolve 2 small packages of wild raspberry jello in 2 cups boiling water. Let it set up to a soft stage.
Add 20 oz of frozen raspberries to the jello and cool until it is almost thick.
Slowly swirl in the marshmallow-cool whip mixture and pour all into the prepared pan. Top with the remaining crumbs and chill in the fridge.
