Raspberry Torte - cooking recipe

Ingredients

1 1/4 cups sifted flour
1/4 cup sugar
1/4 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup sugar
3 tablespoons cornstarch
20 ounces frozen raspberries
45 large marshmallows
1 cup milk
1 cup whipping cream, whipped

Preparation

Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
well. Cut in the butter until crumbly. Pat over the.
bottom of a 9x13-inch baking pan.
Bake at 350 degrees for 15 to 18 minutes or until light.
brown.
Remove to a wire rack to cool.
Combine 1 cup sugar and cornstarch in a saucepan and mix.
well. Add the raspberries. Bring to a boil, stirring.
constantly.
Boil until thickened, stirring constantly. Cool slightly.
Spoon over the baked layer.
Chill in the refrigerator.
Combine the marshmallows and milk in a saucepan.
Cook over low heat until blended, stirring constantly.
Remove from heat. Fold in the whipped cream. Spread.
over the prepared layers.
Chill until serving time.