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Fluffy Raspberry Torte

 Fluffy Raspberry Torte
"Relatives at our reunion were quick to request the recipe when I brought this torte that's chock-full of fresh berries," recalls Dorothy Meyer of Markesan, Wisconsin.
12 ServingsPrep: 25 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 package (16 ounces) miniature marshmallows
  • 1 cup milk
  • 2 cups heavy whipping cream, whipped
  • 4 cups fresh raspberries
  • 1/2 cup chopped pecans

Directions

  • In a small bowl, combine cracker crumbs, butter and sugar. Set aside
  • 1/4 cup for topping. Press remaining crumb mixture onto the bottom
  • and 1-1/2 in. up the sides of a 9-in. 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 whipped cream, raspberries and pecans. Pour into prepared
  • crust. Top with remaining crumb mixture. Cover and refrigerate
  • overnight. Remove sides of pan. Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 398 calories, 21 g fat (10 g saturated fat), 50 mg cholesterol, 197 mg sodium, 53 g carbohydrate, 4 g fiber, 4 g protein.