Betsy's Raspberry Chocolate Torte

• 2 cans raspberry pie filling
• cream cheese, 8 oz,softened
• 1 teaspoon vanilla extract
• 1 lb crushed chocolate-covered graham cracker cookies
• 1 cup margarine
• 1 cup milk
• 2 envelopes whipped dessert topping mix

1. Melt the margarine.
2. Pour into 13x9x2 pan.
3. Add cookies.
4. Press into bottom of pan.
5. Mix whipped topping, vanilla, and milk until blended using low speed.
6. Beat on high for 4 minutes.
7. Add cream cheese and continue mixing until smooth.
8. Pour over cookie crust.
9. Pour pie filling over top.
10. Refrigerate for at least 12 hours.

raspberry pie filling, cream cheese, vanilla, chocolatecovered, margarine, milk

Taken from www.food.com/recipe/betsys-raspberry-chocolate-torte-50740 (may not work)