It’s a hard time of the year to be allergic to poison ivy.

Every day I go out and walk the trails on the property being very careful to stay in the exact center to avoid the nasty stuff that grows in abundance on both sides.

But the worst part is watching the black raspberries ripen and not be able to pick them! They sit there taunting me  – just out of reach –  surrounded by poison ivy like guards around the crown jewels.

<heavy sigh>

Thankfully I have children who are sensitive to their momma’s plight, take pity on me and pick those luscious berries and then share them.

The first few we traditionally eat on ice cream – but when the harvest picks up – so does our creativity!

Angel Girl tried a new recipe this weekend –  a yummy marshmallow and raspberry concoction that got rave reviews.

We made it with black raspberries – but it’s pretty versatile and can be made with red raspberries, blackberries or even strawberries.

Raspberry Marshmallow Dessert

Crust :

1-1/4 cup graham cracker crumbs
1/4 cup butter (melted)

Filling-

50 large marshmallows
1 cup milk
1 carton (8 ounces Cool Whip

Topping –

1 cup water
1 cup sugar
3 tablespoons corn starch
2 tablespoons white corn syrup
1/4 cup raspberry jello
1 quart fresh raspberries, washed and drained

Combine the crumbs and butter, press into the bottom of a greased 9 x 13 pan and bake at 350 degrees for 10 minutes. Cool.

In a large saucepan over medium heat, stir the marshmallows and milk until the marshmallows are melted. Cool to room temperature. Fold in Cool Whip and spread over crust.

In a medium saucepan combine the water, sugar, corn starch and white syrup for the topping.  Cook and stir over medium heat until thick and bubbly.  Remove from heat and add jello. When cool, add 1 quart of fresh berries and mix carefully. Spread over the top of the marshmallow mixture and chill.

Enjoy!