Raspberry Torte - cooking recipe

Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
1 (16 ounce) package miniature marshmallows
1 cup milk
2 cups heavy whipping cream, whipped
4 cups raspberries

Preparation

In a small bowl, combine cracker crumbs, butter, and sugar. Set aside 1/4 cup for topping.
Press remaining crumb mixture on the bottom and 1 1/2 inches up the side of a 9 inch springform pan; set aside.
In a large saucepan, combine marshmallows and milk. Cook and whisk over medium low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipping cream and raspberries.
Pour into prepared crust. Top with remaining crumb mixture and refrigerate overnight. Remove sides of pan and serve.