Ingredients
Torte:
1 lb. marshmallows
c. milk
1 lb. frozen raspberries w/juice
8 oz. sour cream
16 oz. Cool Whip
For crust:
1 1/4 c. graham cracker crumbs
1 tsp. cinnamon
1/4 c. sugar
2 tbsp. butter
Preparation
For torte: In large pot on stove, melt marshmallows with milk and the juice of the raspberries. Mash a few frozen berries into the melting marshmallows. Set aside until cool. Fold in sour cream and Cool Whip, adding the frozen berries last and fold all together.
Melt buttter and add to dry ingredients in the bottom of a 9" spring-form pan to make the crust. Add torte filling from above and place in refrigerator to chill over night. Can be placed in the freezer for 2 hours instead. Decorate the top of the torte with fresh raspberries before serving.
