fluffy raspberry torte
(3 ratings)
This is the easiest and best tasting torte I ever made...everyone loves it. Recipe from my June/July 2005 TOH book. My photo's
(3 ratings)
yield
12 serving(s)
prep time
25 Min
Ingredients For fluffy raspberry torte
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2 cgraham cracker crumbs
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1/2 cbutter, melted - if too crumbly add another tablespoon of melted butter
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1/4 csugar
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1 pkg(16 ounces) miniature marshmallows
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1 cmilk
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2 cheavy whipping cream, whipped
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4 cfresh raspberries
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1/2 cchopped pecans
How To Make fluffy raspberry torte
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1In 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. -
2In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
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3Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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