Raspberry-graham cracker torte
1 Servings
Ingredients
| 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 |
Directions
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