Courtesy of Carrie Nelson
INGREDIENTS:
Crust:
- 36 graham cracker squares, crushed
- 1/2 C. sugar
- 12 Tbsp melted butter
Topping:
- 2 – 8 oz. cream cheese, softened
- 1 pint whipping cream
- 2 C. powdered sugar
- 2 – 16 oz. (or 3 – 10 oz.) frozen raspberries
- 2Tbsp. cornstarch
Optional- For a beautiful and fresh touch, top torte with a cup of fresh raspberries or blackberries (gently tossed with a 1 tsp of fresh lemon juice before placing on top).
DIRECTIONS:
1. Mix crust ingredients together and press onto the bottom of a 9 X 13 pan.
2. Bake for 12 – 15 minutes at 350 degrees.
3. Drain raspberries, reserving the juice.
4. Beat the cream cheese, and then add powdered sugar and 1 Tbsp of the liquid whipping cream. Mix together until just blended (don’t over mix).
5. In a separate bowl, beat the remaining whipping cream (works best if cream has been in the freezer for about 5 minutes before beating).
6. Fold the whipped cream into the cream cheese mixture. Spread on top of crust.
7. Mix cornstarch into the reserved raspberry juice. Thicken it over medium heat, then let it cool and mix in the raspberries.
8. Spread raspberries on top of cream mixture.
9. Chill in refrigerator for 2 hours before serving (can be made a day ahead of when needed).
10. Top with Cool Whip if desired. If desired, top with a few fresh raspberries or blackberries tossed in 1tsp of lemon juice.
Additional option: Recipe can be cut in half and made in an 8 X 8 pan.
SERVES 15+
