Raspberry Torte

6 ingredients
6 steps

Ingredients

  • 2 (3 oz.) boxes raspberry jello
  • 2 (3 oz.) boxes vanilla pudding (cooking kind)
  • 2 c. water
  • 1 Tbsp. lemon juice
  • 1 (9 oz.) carton frozen whipped topping, thawed
  • 1 qt. fresh raspberries

Directions

  1. 1
    Prepare jello as directed on box; let set until jelly like. Mix pudding mix with water and lemon juice in saucepan; boil until thick.
  2. 2
    Cool.
  3. 3
    Add jello, pudding and whipped topping, beating with mixer until well mixed.
  4. 4
    Fold in berries.
  5. 5
    Pour in graham cracker crust in a 9 x 13-inch pan.
  6. 6
    Refrigerate.

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