Raspberry Torte

Good Country Cooking from a Great Country School

Who: Deer Park School Educational Foundation
Cost: $12 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 270
Send checks to: Deer Park Educational Foundation
2255 E. 12th Road, Ottawa, IL 61350 or call
Debbie Znaniecki at 630-553-2444.

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Raspberry Torte

Course Dessert

Servings 4

Ingredients

• 1/4 c. melted butter
• 1/4 c. chopped nuts
• 1-1/4 c. graham cracker crumbs
• 1 lb. large marshmallows
• 1 c. milk
• 2 c. Whipped cream
• 2-10 oz. pkgs. frozen raspberies
• 1 c. Water
• 1/2 c. sugar
• 2 t. Lemon juice
• 1/4 c. cornstarch
• 1/4 c. cold water

Instructions

Crust

• For crust, mix crumbs, butter and nuts.
• Press in bottom of 9x13” pan.

Filling

• For filling, melt marshmallows in milk in the top of a double boiler. Cool thoroughly.
• Fold in whipped cream and spread over crust. Chill.
• Combine raspberries, 1 c. water, sugar and lemon juice in heavy pan. Heat to boiling.
• Dissolve cornstarch in ¼ c. cold water and slowly stir into raspberry mixture.
• Cook, stirring constantly until thickened.
• Cool thoroughly and gently spread over marshmallow layer.
• Refrigerate overnight.