Raspberry Torte

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.