Raspberry Torte

From, "Great Lake Effects, Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
 
INGREDIENTS:

• 1-1/4 cups sifted flour
  
• 1/4 cup sugar
  
• 1/4 teaspoon salt
  
• 1 cup butter or margarine, softened
  
• 1 cup sugar
  
• 3 Tablespoons cornstarch
  
• 20 ounces frozen raspberries
  
• 45 large marshmallows
  
• 1 cup milk
  
• 1 cup whipping cream, whipped
  

TO PREPARE:

Combine the flour, 1/4 cup sugar and salt in a bowl and mix well. Cut in the butter until crumbly. Pat over the bottom of a 9x13-inch baking pan. Bake at 350 degrees for 15 to 18 minutes or until light brown. Remove to a wire rack to cool. Combine 1 cup sugar and cornstarch in a saucepan and mix well. Add the raspberries. Bring to a boil, stirring constantly. Boil until thickened, stirring constantly. Cool slightly. Spoon over the baked layer. Chill in the refrigerator. Combine the marshmallows and milk in a saucepan. Cook over low heat until blended, stirring constantly. Remove from heat. Fold in the whipped cream. Spread over the prepared layers. Chill until serving time.

NOTE: Cutting in refers to the process of mixing shortening, butter, or margarine with dry ingredients using a pastry blender, knife, or fork to produce a crumbly mixture.

SERVINGS: 12 - 15