Raspberry Torte

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READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
  • Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
  • In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
  • Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.
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