COOL WHIP Raspberry Swirl Torte
Prep
15-30 MINS
Total
1 HR 20 MIN
Servings
10 Servings
Here's a no-bake raspberry dessert—made with a graham crumb crust, marshmallows, whipped topping and tart raspberries. Just mix, layer, chill and serve! It's sure to be the easiest cake recipe you've ever made.
Ingredients
1-1/4
cups
graham crumbs
1/4
cup
margarine, melted
1
1
1/4
cup
milk
2
cups
Cool Whip or Cool Whip Light Whipped Topping, thawed
2
cups
raspberries* or, frozen and drained
Raspberry Jelly Powder Mix
Marshmallows
Instructions
Step 1
MIX crumbs and margarine: press onto bottom of 9 inch (23 cm) springform pan. Chill 10 minutes.
Step 2
DISSOLVE jelly powder in 1 cup (250 mL) boiling water; chill until partially set.
Step 3
MELT marshmallows with milk over low heat; whisk until smooth. Cool slightly. Gently fold in whipped topping to marshmallow mixture.
Step 4
FOLD berries into slightly thickened jelly. Spoon half marshmallow mixture over base, top with half the jelly mixture. Repeat marshmallow layer, dollop remaining jelly; gently swirl with knife. Chill 4 hours or overnight.
