Betsy's Raspberry Chocolate Torte
Ready In: 20 mins
Serves: 12-16
Ingredients
- 2 cans raspberry pie filling
- cream cheese, 8 oz,softened
- 1 teaspoon vanilla extract
- 1 lb crushed chocolate-covered graham cracker cookies
- 1 cup margarine
- 1 cup milk
- 2 envelopes whipped dessert topping mix
Directions
- Melt the margarine.
- Pour into 13x9x2 pan.
- Add cookies.
- Press into bottom of pan.
- Mix whipped topping, vanilla, and milk until blended using low speed.
- Beat on high for 4 minutes.
- Add cream cheese and continue mixing until smooth.
- Pour over cookie crust.
- Pour pie filling over top.
- Refrigerate for at least 12 hours.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off