Such a versatile dessert and so pretty too!

Makes 8 servings.

1 pkg. (10 oz.) frozen raspberries or strawberries with sugar
20 lg. marshmallows, cut in eighths (not miniature marshmallows)
2 tbsp. lemon juice
1 c. (8 oz.) whipping cream

1. In container with lid, allow berries to defrost. Add marshmallow pieces and lemon juice. Refrigerate for 24 HOURS or longer.

2. Just before serving, whip cream. Fold into mixture.

3. Serve in sherbet glasses or dessert dishes.

HARRIETT'S HINTS: The gelatin from the large marshmallows is needed to thicken the juices. A 16 ounce can of raspberries with juice may be substituted for frozen berries. Freeze any leftover mallow. May be used over slices of angel food cake or as a filling in cream puffs.