fluffy raspberry torte
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
prep time
25 Min
cook time
method
---
yield
12 serving(s)
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted - if too crumbly add another tablespoon of melted butter
- 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
How To Make fluffy raspberry torte
-
Step 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. -
Step 2In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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