Raspberry Torte

7 ingredients
4 steps

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 (16 ounce) package miniature marshmallows
  • 1 cup milk
  • 2 cups heavy whipping cream, whipped
  • 4 cups raspberries

Directions

  1. 1
    In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
  2. 2
    Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
  3. 3
    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 whipping cream and raspberries.
  4. 4
    Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.

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