| 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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