Raspberry Torte Recipe

Directions:

1. Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
2. Well. Cut in the butter until crumbly. Pat over the.
3. Bottom of a 9x13-inch baking pan.
4. Bake at 350 degrees for 15 to 18 minutes or until light.
5. Brown.
6. Remove to a wire rack to cool.
7. Combine 1 cup sugar and cornstarch in a saucepan and mix.
8. Well. Add the raspberries. Bring to a boil, stirring.
9. Constantly.
10. Boil until thickened, stirring constantly. Cool slightly.
11. Spoon over the baked layer.
12. Chill in the refrigerator.
13. Combine the marshmallows and milk in a saucepan.
14. Cook over low heat until blended, stirring constantly.
15. Remove from heat. Fold in the whipped cream. Spread.
16. Over the prepared layers.
17. Chill until serving time.