Pink Lady Dessert - cooking recipe

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
2 -3 tablespoons sugar
3/4 cup orange juice
3/4 lb marshmallows
1 1/2 cups whipping cream, whipped (measure 1-1/2 cups before whipping) or 1 1/2 cups cool whip frozen whipped topping, thawed
1 (20 ounce) package frozen raspberries or (20 ounce) package frozen strawberries, completely thawed, and well drained

Preparation

Prepare a 13 x 9-inch baking pan.
In a bowl, mix the cracker crumbs, melted butter and the sugar together.
Reserve about 2 Tbsp of the cracker mixture for topping.
Press the remaining cracker mixture into the bottom of a prepared pan.
In the top of a double boiler, heat the orange juice; add the marshmallows, and stir until dissolved; cool until practically set.
Fold in the whipped cream, and the drained fruit.
Spread over the cracker crumb crust.
Sprinkle with the reserved 2 Tbsp of cracker topping.
Refrigerate.