Fluffy Raspberry Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c graham cracker crumbs
1/2 c butter, melted
1/4 c sugar
1 pkg (16 oz) miniature marshmallows
1 c milk
2 cups heavy whipping cream, whipped
4 c raspberries
1/2 c chopped pecans (optional)
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Directions: |
Directions:In a small bowl, combine crushed graham cracker crumbs, butter and sugar. Set aside 1/4 c for topping. Press remaining crumb mixture into the bottom and 1-1/2 in up the sides of a lightly greased springform pan; set aside.
In large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:45 min + overnight in fridge |
Personal
Notes: |
Personal
Notes: I was searching for a recipe where I could take something grown locally (in this case, my homegrown raspberries) to an annual golf outing picnic. I ran across this one posted by Dorothy Meyer of Markesan WI in Taste of Home online recipes. I did a trial run at home and my husband gave it A+. At the picnic not a crumb was left and people raved about it. If you are using frozen raspberries, be sure to drain well. I used fresh for the first time and ones I had frozen the second time. Both turned out great.
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