Raspberry Torte

Raspberry Torte

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Ingredients

Crust:

  • ¾ C butter, melted
  • 1 ½ C crushed pretzel sticks
  • 4 T Pioneer® Sugar

Filling:

  • 1 pkg. (8 oz.) cream cheese
  • ½ C Pioneer® Sugar
  • 1 tub (8 oz.) Cool Whip®

Top:

  • 2 C boiling water
  • 2 pkg. (3 oz) raspberry Jell-O®
  • 2 pkg. (10 oz) frozen raspberries
  • Cool Whip® on top (optional)

Crust Directions

  1. Preheat oven to 350° F.
  2. Combine melted butter, crushed pretzel sticks and Pioneer® Sugar. Press into a 9 x 13-inch pan. Bake crust for 10 minutes, remove and let cool.

Filling:

  1. Blend cream cheese and Pioneer® Sugar together until creamy. Fold in Cool Whip. Spread over the cooled crust and refrigerate.

Top:

  1.  Add boiling water to raspberry Jell-O, mix until gelatin is dissolved. Stir in frozen raspberries and then gently and evenly pour and spread over the cream cheese mixture. Refrigerate until set and top with Cool Whip.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.