Raspberry Icebox Cake

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Mix crushed graham crackers, melted butter, and brown sugar in a bowl until well combined. Set aside 1/4 cup graham mixture for topping; press the remainder into a 9×13-inch pan.

Step 3
Bake in the preheated oven for 10 minutes. Set aside to cool.

Step 4
Dissolve raspberry gelatin in boiling water. Add frozen raspberries, stirring until melted. Chill until partially set, then spread over graham crust.

Step 5
Pour milk into a microwave-safe bowl and heat in the microwave until warm. Stir in marshmallows until melted; allow to cool slightly.

Step 6
Fold whipped cream into marshmallow mixture, then spread on top of raspberry mixture. Sprinkle with reserved graham topping. Chill in the refrigerator for 3 to 4 hours before serving.