Light Raspberry Torte

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 3/4 cup skim milk (i use 2%)
• 2 (10 1/2 ounce) packages miniature marshmallows
• 2 tablespoons butter
• 2 tablespoons seedless raspberry jam
• 2 (10 ounce) packages frozen raspberries in light syrup, partially thawed
• 1 1/2 cups graham cracker crumbs
• 1/4 cup chopped nuts, toasted if desired (to toast nuts, spread on cookie sheet and bake at 350 for 5-7 minutes or until golden brown, stirrin)
• 1 (8 ounce) container frozen fat-free whipped topping, thawed (i use lite)

Recipe

• 1 in dutch oven or large sauce pan (i use a double boiler pan) combine milk and marshmallows.
• 2 cook over med. low heat until marshmallows begin to melt stirring frequently. when almost melted stir constantly until smooth.
• 3 remove from heat. cool to room temperature (about 30 minutes).
• 4 meanwhile, in med sauce pan, combine butter and jam and cook over low heat until melted and smooth stirring frequently.
• 5 remove from heat and stir in crumbs until well mixed.
• 6 reserve 1/2 c crumb mixture for topping.
• 7 press remaining crumb mixture firmly in bottom of ungreased 13x9 pan or a 12x8 2qt. pan.
• 8 when marshmallow mixture is cool, fold in partially thawed raspberries and nuts until well blended.
• 9 fold in whipped topping
• 10 pour evenly over crust and sprinkle with reserved crumbs.
• 11 refrigerate at least 2 hours or until firm.