Pink Lady Dessert

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 -3 tablespoons sugar
• 3/4 cup orange juice
• 3/4 lb marshmallows
• 1 1/2 cups whipping cream, whipped (measure 1-1/2 cups before whipping) or 1 1/2 cups cool whip frozen whipped topping, thawed
• 1 (20 ounce) package frozen raspberries or (20 ounce) package frozen strawberries, completely thawed, and well drained

1. Prepare a 13 x 9-inch baking pan.
2. In a bowl, mix the cracker crumbs, melted butter and the sugar together.
3. Reserve about 2 Tbsp of the cracker mixture for topping.
4. Press the remaining cracker mixture into the bottom of a prepared pan.
5. In the top of a double boiler, heat the orange juice; add the marshmallows, and stir until dissolved; cool until practically set.
6. Fold in the whipped cream, and the drained fruit.
7. Spread over the cracker crumb crust.
8. Sprinkle with the reserved 2 Tbsp of cracker topping.
9. Refrigerate.

graham cracker crumbs, butter, sugar, orange juice, marshmallows, whipping cream, frozen raspberries

Taken from www.food.com/recipe/pink-lady-dessert-93064 (may not work)