Raspberry Swirl Torte

• 1 14 cups graham cracker crumbs
• 14 cup margarine, melted
• 1 (85 g) packagejell-o raspberry gelatin powder
• 1 (250 g) bagjet-puffed marshmallows
• 14 cup milk
• 2 cups Cool Whip or 2 cups cool whip light whipped topping, thawed
• 2 cups raspberries or 2 cups frozen raspberries

1. MIX crumbs and margarine: press onto bottom of 9 inch (23 cm) springform pan.
2. Chill 10 minutes.
3. DISSOLVE jelly powder in 1 cup (250 mL) boiling water; chill until partially set.
4. MELT marshmallows with milk over low heat; whisk until smooth.
5. Cool slightly.
6. Gently fold in whipped topping to marshmallow mixture.
7. FOLD berries into slightly thickened jelly.
8. Spoon half marshmallow mixture over base, top with half the jelly mixture.
9. Repeat marshmallow layer, dollop remaining jelly; gently swirl with knife.
10. Chill 4 hours or overnight.

graham cracker crumbs, margarine, packagejello raspberry gelatin powder, bagjetpuffed marshmallows, milk, cool whip light whipped topping, raspberries

Taken from www.food.com/recipe/raspberry-swirl-torte-242107 (may not work)