This Raspberry Marshmallow Dessert is a bright, delicious dessert great for any holiday table. Ingredients : Crust 1 cup oatmeal ( I used gluten-free oatmeal) ground in a food processor until fine ⅓ cup brown sugar (I used coconut sugar) 4 Tbsp melted butter ¼ cup unprocessed oatmeal Filling ½ cup agave nectar 2 cups heavy cream ¼ cup arrowroot powder pinch salt 2 tsp vanilla 1½ cups whole, fresh raspberries Glaze ⅓ cup cornstarch 2 cups fresh raspberries ½ cup sugar (I used coconut sugar) 1 cup water Instructions: -Preheat oven to 350 degrees. -Mix crust ingredients and press into the bottom of a 9x13 pan. -Bake for 10 minutes. -Cool completely. -Meanwhile, in a saucepan, combine heavy cream, arrowroot, agave and salt. -Stir and cook until it gets thick (not stiff, though) -Add vanilla and fold in raspberries. -Spread filling over the crust. -Place in refrigerator. -In another saucepan, combine glaze ingredients. -Cook over medium heat, stir
