"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.
Fluffy Raspberry Torte
Fluffy Raspberry Torte
Prep Time
25 min
Yield
12 servings
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.
Nutrition Facts
1 slice: 398 calories, 21g fat (10g saturated fat), 50mg cholesterol, 197mg sodium, 53g carbohydrate (31g sugars, 4g fiber), 4g protein.
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