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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.