Raspberry Torte - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen raspberries
1 envelope unflavored gelatin
1/2 (12 1/2 oz.) pkg. chocolate covered grahams, finely crumbled
1/4 c. butter, melted and cool slightly
1 (10 oz.) pkg. pound cake
1/3 c. creme de cacao
2 1/2 c. heavy cream

Preparation

Thaw berries; drain liquid in medium-size pan.
Puree half berries and strain into saucepan (reserve remaining berries). Sprinkle gelatin over berries in saucepan.
Let stand 5 minutes. Heat.
Stir constantly until gelatin dissolves.
Cool. Refrigerate 45 minutes.
Blend graham crumbs and butter in medium-size bowl with fork.
Pat mixture around side, not bottom of pan of an 8-inch spring-form pan.