1 c Raspberries
1/2 ts Almond extract
2 1/2 c Frozen (thawed) whipped
-topping
7 Graham cracker rectangles,
5 x 2 1/2 inches each
The graham crackers soften and the flavor mellows during refrigeration,
resulting in a rich but healthful dessert.
Place raspberries in food processor or blender. Cover and process until
smooth. Reserve 1/4 Cup. Fold remaining raspberry puree and the almond
extract into whipped topping
Spread I cracker with about 2 tablespoons topping mixture. Layer with a
second cracker. Place on serving plate. Continue layering 5 more times.
Gently press torte together. Carefully turn torte on its side so crackers
are vertical.
Frost top and sides with remaining topping mixture. Cover and refrigerate
at least 6 hours. Serve reserved raspberry puree with torte.
Refrigerate any remaining torte. 6 servings. From the files of Al Rice,
North Pole Alaska. Feb 1994
From
Yields
1 Servings