Raspberry Homicide

• 1 cup Ginger Ale
• 1 box vanilla cake mix
• 10 oz frozen raspberries
• 1 can raspberry pie filling
• 1/4 tbsp melted butter
• 1 box graham cracker mix
• 3 tsp sugar
• 1 packages Andes mints
• 1 tsp mint syrup
• 1 can vanilla frosting

1. Spray bottom of 9x13 pan with no-stick cooking spray
2. In a medium bowl mix: graham cracker crust, sugar, melted butter.
3. Mix together until they are packed together
4. Layer bottom of the pan with crust.
5. Firmly press with hand or utensil
6. Layer bottom of pan with can of raspberry pie filling
7. In another medium bowl add the cake mix, ginger ale.
8. Beat until smooth
9. Once batter is thick, add 1/2 of the 10oz raspberries and about 10 Andes mints with a tsp of mint syrup.
10. Mix well.
11. Batter should turn a pinkish color
12. After you mixed the batter.
13. Pour it over the raspberry filling and place in oven at 350F
14. Wait 30 min
15. After cake batter is baked allow to cool for 15 min.
16. To speed up cooling, place in fridge for 10-15 min.
17. After cake is cooled, spread frosting on the cake and put back in oven for 10 min.
18. (This will give the melted frosting a glazed look)
19. Drizzle the raspberry juice over the frosting and place raspberries scattered over
20. Place back in fridge for 20 min to allow the frosting to harden

ginger ale, vanilla cake mix, frozen raspberries, raspberry pie filling, butter, graham cracker mix, sugar, andes mints, mint syrup, vanilla frosting

Taken from cookpad.com/us/recipes/345814-raspberry-homicide (may not work)