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.

Raspberry Torte

Course Dessert
Servings 4


  • 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



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


  • 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.