| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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