Raspberry Marshmallow Chiffon Squares. An easy, no-bake treat that’s perfect for the freezer for dessert whenever you need it, in any season.
Raspberry Marshmallow Chiffon Squares
This recipe has a decades long history in my family. It harkens back to the 1980’s when my siblings and I were kids.
The original version was our now well known recipe for Strawberry Chiffon Squares. I remember my mom’s twin sister Muriel, or Aunt Moo, as she’s still known, as being the first to make them.
After that, it seemed all the aunts and moms in the family were making them. They were universally loved by all, especially us kids.
A Christmas tradition.
I wrote in my Christmas Cookbook, about how, as kids, we would sneak frozen cookies from the deep freezer in the basement, during the big baking run up to Christmas.
With 6 little thieves in the household, I don’t know how we thought one or two going astray wouldn’t have been missed.
It all added up to dozens of absent treats, I’m sure!
Well those Chiffon Squares were our absolute favourite to pilfer! More of those than anything else went missing , to be certain!
I think it was because they didn’t really freeze hard. They were still firm but had a more yielding ice cream texture. In fact some no churn ice cream recipes use a lot of the same ingredients.
Raspberry Marshmallow Chiffon Squares for any sesaon, especially summer.
It’s precisely because if that texture that I call these a treat for all seasons! The fact that they are so freezer friendly, makes them ideal for getting ahead the Holiday preparations.
Because they can be served from frozen, with that ice cream like texture that softens as you leave them out for a few minutes, they fit into summer perfectly as well.
With yet another flavour in our recent Orange Creamsicle Chiffon Squares, you can have one of them on hand in the freezer at any time. A great easy, quick serve dessert is right at your fingertips at any time.
Want another taste if the treats we enjoyed as kids growiong up in Newfoundland?
For more of the cookies of my childhood be sure tio take a look at my collection if Favourite Newfoundland Cookie Recipes. You’re sure ti find lots more to love there!
Classic Newfoundland Christmas Cookies.
Like this Apricot Coconut Crumble Bars recipe?
Be sure to browse the photo index of over 200 cookies and cookie bar recipe is in our expansive Cookies Category.
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Raspberry Marshmallow Chiffon Squares
Raspberry Marshmallow Chiffon Squares. An easy, no-bake treat that's perfect for the freezer for dessert whenever you need it, in any season.
Ingredients
To prepare the raspberry puree
- 2 1/2 cups frozen raspberries
- 1/2 cup sugar
- 1/4 cup water
For the base
- ¾ cup melted butter
- 4 tbsp white sugar
- 3 cups graham cracker crumbs
For the Raspberry Chiffon top layer
- 2 small packages raspberry jello
- 1 can sweetened condensed milk (see notes)
- ¼ cup lemon juice
- ¾ cup boiling water
- 1 bag mini marshmallows, 8 ounces or 250 grams
- 16 ounces whipping cream, beaten to stiff peaks (Some folks use Cool Whip)
Instructions
To prepare the raspberry puree
- Add the raspberries, water and 1/2 cup sugar to a small saucepan.
- Bring to a slow simmer.
- Cook for only about 5 minutes.
- Drain the raspberries into a bowl using a sieve, collecting the liquid, then press the raspberries through the mesh to remove the seeds.
- Scrape the bottom of the sieve to release the raspberry puree that is clinging to it and stir it into the juice. Set aside to cool.
- Discard the seeds
To prepare the base.
- Mix together the butter, sugar and graham cracker crumbs.
- Lightly grease and line a 9x13 inch baking pan with parchment paper.
- Press the crumb mixture evenly into the prepared pan.
To prepare the top layer
- Combine boiling water and jello, stir until dissolved.
- Add sweetened milk, lemon juice and strawberries, including the syrup.
- Fold in marshmallows and whipped cream.
- Spread over prepared base and chill until the jello has set.
- These can also be served frozen; in fact many people prefer them frozen and that's
almost always how I serve them. They defrost pretty quickly, so I always store them in the freezer anyway.
Notes
In Canada the sweetened condensed milk is sold in 300 ml cans. In the US they are
sold as 14 oz cans. They are actually the same size, so don't worry. One is sold by
volume and the other by weight, so there is no difference.
This dessert takes very little time to prepare but is best made in advance to allow the
jello to set or even the day before if serving as a frozen dessert.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 201Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 26mgSodium 133mgCarbohydrates 25gFiber 2gSugar 12gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.