Recipe: Raspberry Swirl Torte (no bake, using Jello and marshmallows)

RASPBERRY SWIRL TORTE

1 1/4 cups graham crumbs
1/4 cup margarine, melted
1 (3 oz) pkg raspberry Jell-O
9 oz regular marshmallows (about 30)
1/4 cup milk
2 cups thawed Cool Whip whipped topping
2 cups fresh raspberries (or 1 pkg frozen whole raspberries, thawed and drained)

Mix crumbs and margarine; press onto bottom of 9-inch springform pan. Chill 10 minutes.

Dissolve Jell-O in 1 cup boiling water; chill until partially set.

Melt marshmallows with milk over low heat; whisk until smooth. Cool slightly. Gently fold topping into marshmallow mixture; set asode.

Fold berries into slightly thickened Jell-O.

Spoon 1/2 marshmallow mixture over base, top with 1/2 the jell-O. Repeat marshmallow layer, dollop remaining Jell-O; gently swirl with knife. Chill 4 hours or overnight.

Tip: Make sure jelly is set to same degree of firmness as marshmallow mixture before layering. If necessary, briefly microwave too-firm jelly, stir over ice until right texture.

Makes 10 servings
Adapted from source: Janice Power from What's Cooking magazine from Kraft, 8th issue, 1994