Recipe for cooking raspberry nabisco torte

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry Nabisco Torte

2 pkg. frozen raspberries, defrosted and drained
1/2 lb. Nabisco wafers, crushed (vanilla wafers can be used)
1 c. butter or butter replacement
1 1/2 c. powdered\sugar
2 egg yolks and 1 whole egg
2 pkg. raspberry-currant Danish Dessert
1 c. chopped pecans
2 c. whipping cream (Cool Whip can be used)

Crush Nabisco vanilla wafers (save 1/2 c. for top), put into a buttered 9 x 13-inch pan.

Cream butter. Add sugar and beat well. Add egg yolks and egg, 1 at a time. Spread on the vanilla wafers. Let chill.

Using the raspberry juice and enough water to make a total of 3 1/2 c. of liquid, make up both pkg. of raspberry-currant Danish Dessert. When this cools, gently fold in drained raspberries. Sprinkle nutmeats over chilled sugar mixture, then Danish Dessert and then whipped cream. Top with the remaining vanilla wafer crumbs. It is best made at least 12 hours ahead. (Frozen strawberries and strawberry Danish Dessert may be used instead of raspberries.)