Raspberry Swirl Torte

7 ingredients
10 steps

Ingredients

  • 1 14 cups graham cracker crumbs
  • 14 cup margarine, melted
  • 1 (85 g) packagejell-o raspberry gelatin powder
  • 1 (250 g) bagjet-puffed marshmallows
  • 14 cup milk
  • 2 cups Cool Whip or 2 cups cool whip light whipped topping, thawed
  • 2 cups raspberries or 2 cups frozen raspberries

Directions

  1. 1
    MIX crumbs and margarine: press onto bottom of 9 inch (23 cm) springform pan.
  2. 2
    Chill 10 minutes.
  3. 3
    DISSOLVE jelly powder in 1 cup (250 mL) boiling water; chill until partially set.
  4. 4
    MELT marshmallows with milk over low heat; whisk until smooth.
  5. 5
    Cool slightly.
  6. 6
    Gently fold in whipped topping to marshmallow mixture.
  7. 7
    FOLD berries into slightly thickened jelly.
  8. 8
    Spoon half marshmallow mixture over base, top with half the jelly mixture.
  9. 9
    Repeat marshmallow layer, dollop remaining jelly; gently swirl with knife.
  10. 10
    Chill 4 hours or overnight.

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