Cool Whip Raspberry Swirl Torte
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/4 cups "Dare Traditions" graham crumbs1/4 cup Becel Light Margarine1 pkg (10 g) JELL-O Light Raspberry Jelly Powder (can be substituted for 85g regular JELL-O Raspberry Jelly Powder)1 bag (250 g) JET-PUFFED Marshmallows1/4 cup 1% milk2 cups COOL WHIP Light Whipped Topping, thawed2 cups raspberries or, frozen and drained
MIX crumbs and margarine: press onto bottom of 9 inch (23 cm) springform pan. Chill 10 minutes.
DISSOLVE jelly powder in 1 cup (250 mL) boiling water; chill until partially set.
MELT marshmallows with milk over low heat; whisk until smooth. Cool slightly. Gently fold in whipped topping to marshmallow mixture.
FOLD berries into slightly thickened jelly. Spoon half marshmallow mixture over base, top with half the jelly mixture. Repeat marshmallow layer, dollop remaining jelly; gently swirl with knife. Chill 4 hours or overnight.
Number of Servings: 10
Recipe submitted by SparkPeople user QUEENYEESH.
DISSOLVE jelly powder in 1 cup (250 mL) boiling water; chill until partially set.
MELT marshmallows with milk over low heat; whisk until smooth. Cool slightly. Gently fold in whipped topping to marshmallow mixture.
FOLD berries into slightly thickened jelly. Spoon half marshmallow mixture over base, top with half the jelly mixture. Repeat marshmallow layer, dollop remaining jelly; gently swirl with knife. Chill 4 hours or overnight.
Number of Servings: 10
Recipe submitted by SparkPeople user QUEENYEESH.
Nutritional Info Amount Per Serving
- Calories: 209.7
- Total Fat: 5.9 g
- Cholesterol: 0.3 mg
- Sodium: 131.5 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 2.1 g
- Protein: 2.5 g
Member Reviews