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Raspberry Torte With Graham Cracker Crust

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“***** I would pick raspberries every August in Michigan & freeze some of them so I could have this Torte for my daughter's birthday in December. It reminds me of the woods to this day. And 30 years later, it is still our favorite dessert.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
12 13x9 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine graham cracker crumbs and melted oleo.
  2. Put in greased 13x9 inch pan.
  3. Beat 2 eggs with sugar with mixer until well blended.
  4. Add two more eggs and cream cheese and beat well.
  5. Pour on top of crust.
  6. Bake at 350 degrees for 20-30 minutes.
  7. Cool on wire rack.
  8. While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
  9. Bring to a boil on medium-high heat.
  10. Cook until thickened.
  11. Cool and add half package of reserved raspberries.
  12. Pour over cooled filling and refrigerate covered.
  13. Top with Reddi-Wip when serving.

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