Raspberry-graham cracker torte

1 Servings

Quantity Ingredient
1 cup Raspberries
½ teaspoon Almond extract
2½ cup Frozen (thawed) whipped topping
7 Graham cracker rectangles,
5 xes 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 ¼ 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

Related recipes