Creamy Raspberry Icebox Dessert

• 4 (4 3/4x2 1/2-inch) graham crackers, crushed
• 2 tablespoons Land O Lakes Butter, melted
• 1 3/4 cups powdered sugar
• 1/2 cup Land O Lakes Butter, softened
• 1 (7- to 7 1/2-ounce) jar marshmallow creme
• 2 cups Land O Lakes Heavy Whipping Cream
• 1 (10-ounce) box frozen raspberries in syrup, thawed, drained, reserve juice
• 18 (4 3/4x2 1/2-inch) graham crackers
• Fresh raspberries
• Aerosol light whipped cream

1. Heat oven to 350F.
2. Line inside of 8-inch square baking pan with plastic food wrap, extending wrap over edges of pan.
3. Set aside.
4. Combine crushed graham crackers and melted butter in bowl; mix well.
5. Spread onto ungreased baking sheet; bake 4-6 minutes or until beginning to brown.
6. Cool completely.
7. Store in container with tight-fitting lid.
8. Combine powdered sugar, 1/2 cup butter and marshmallow creme in bowl; beat on medium speed until smooth.
9. Combine whipping cream and raspberry juice in another bowl; beat at high speed until stiff peaks form.
10. Add whipped cream mixture to marshmallow creme mixture; gently stir until smooth.
11. Add raspberries; gently stir until mixed.
12. Break 6 graham crackers in half along perforation.
13. Spread 1 cup filling mixture into prepared pan.
14. Cover with 3 whole and 3 half graham crackers.
15. Spread 1 cup filling mixture over graham crackers.
16. Repeat layering graham crackers and filling 3 times, ending with filling layer.
17. Cover; refrigerate at least 5 hours or overnight.
18. Remove dessert from pan.
19. Sprinkle topping over dessert.
20. Garnish with fresh raspberries and whipped cream, as desired.

graham crackers, butter, powdered sugar, butter, marshmallow creme, cream, frozen raspberries, graham crackers, fresh raspberries, light whipped cream

Taken from www.landolakes.com/recipe/3916/creamy-raspberry-icebox-dessert (may not work)