Chilled Raspberry Jelly Cake

    (35)
    4 hours 35 minutes

    A chilled cake is a delicious dessert for those hot summer days. This one combines marshmallows, raspberries and jelly.


    30 people made this

    Ingredients
    Serves: 14 

    • 24 digestive biscuits, crushed
    • 75g butter
    • 1/4 cup (60g) packed brown sugar
    • 2 (85g) packets raspberry jelly crystals
    • 1 cup (250ml) boiling water
    • 420g frozen raspberries
    • 20 large marshmallows
    • 1/3 cup (80ml) milk
    • 1 cup heavy whipping cream, whipped

    Directions
    Preparation:25min  ›  Cook:10min  ›  Extra time:4hours chilling  ›  Ready in:4hours35min 

    1. Preheat oven to 180 degrees C.
    2. Mix digestive biscuit crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 20x30cm pan.
    3. Bake at 180 degrees C for 10 minutes. Set aside to cool.
    4. Dissolve jelly crystals in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on crumb base.
    5. Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (28)

    by
    51

    Easy and very tasty. I used raspberries from my own back yard and got a light, refreshing and delicious dessert. I used Graham Cracker crumbs for the bottom layer, and had to use almost the entire box. I think the recipe asks for too small a quantity of graham cracker crumbs - it would not quite cover the pan bottom and it would be too thin.  -  22 Jul 2000  (Review from Allrecipes USA and Canada)

    by
    28

    CHOCOLOATE LOVERS PAY ATTENTION! Instead of regualar grahms, use chocolate grahms. Also, after about an hour in the freezer drizzle with hersheys syrup!  -  18 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    24

    After reading the reviews, I decided to 1 & 1/2 all the ingredients. This worked out very well and made each layer thicker (taller), which we liked. DH and kids enjoyed this dessert and all commented on the great Raspberry Flavor. I did fold a small container of fresh raspberries in with the frozen and think that really bumped up the flavor. Due to the good reviews from my family, I will make this again. Thanks for sharing.  -  06 Jul 2010  (Review from Allrecipes USA and Canada)

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