This torte reminds me of so many like this that were wildly popular during the '70s. The formula was always the same - melt marshmallows (add milk chocolate bars for chocolate version), fold in whipped cream, then fold in or add desired flavorings or fruit - canned pineapple, blueberries - and some even blended in a package of cream cheese. We all just used a 9x13 baking dish - not too many of us had springform pans back then! I made half of this recipe in a 7" springform pan and, while it looked pretty, it might just be easier to cut and serve from an 8x8" square Pyrex dish (or 9x13" for full recipe). Because it's in large part whipped cream this is a very light dessert, perfect when you don't want something dense, rich, gooey or overly sweet. Please note that this is pretty much foolproof too, unless you do what I remember a novice baker friend of mine did soooo many years ago. She wondered why hers flopped since she used my recipe - come to find out she didn't let the marshmallow mixture cool enough before adding in her whipped cream! Easy to make, always popular and always delicious.

WOW! This was fantastic. I'm always looking for unique recipes for fresh raspberries because we pick tons of them every year from the patch in my boyfriend's yard. This was perfect! I made it for his birthday and he loved it. Plus it looks gorgeous, very elegant. I used two 7 oz. bags of marshmallows, instead of the 16 oz called for, but it was still sweet. Also, I used chocolate wafer cookies instead of graham crackers - have to have chocolate at every meal! Thanks Dorothy.