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Strawberry Graham Torte (VRP 034)

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Strawberry Graham Torte
Yield: 9 servings

Strawberry Graham Torte


  • 3/4 cup sugar, divided
  • 1/4 cup cooking oil
  • 3 cups fresh strawberries, sliced
  • 1 cup pecans, toasted and coarsely chopped
  • 3 egg whites
  • 36 squares of graham crackers
  • 1 cup whipped cream
  • Graham cracker crumbs


  1. In a large bowl combine 1/2 cup of the sugar and the oil
  2. Stir in the berries and pecans
  3. In a small mixer bowl beat the egg whites until soft peaks form (tips curl)
  4. Gradually add remaining sugar, beating until stiff peaks form (tips stand straight)
  5. Gently fold in berry mixture over bottom of an 8" x 8" x 2" baking dish with 9 graham cracker squares
  6. Top with another layer of crackers and repeat two more times, topping with 9 crackers
  7. Cover and chill overnight
  8. Before serving, spread whipped cream on top and sprinkle the graham cracker crumbs

Strawberry Graham Torte

Strawberry Graham Torte

Front of the Strawberry Graham Torte recipe card.

Strawberry Graham Torte

Back of the Strawberry Graham Torte recipe card.


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Strawberry Graham Torte


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