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Taste of Home

Fluffy Raspberry Torte

TOTAL TIME: Prep: 25 min. + chilling YIELD: 12 servings.
"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.

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

  • 1. 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.
  • 2. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
  • 3. 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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