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Title:
Recipe: Raspberry Graham Cracker Torte
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From:
Micha in AZ 3-10-2005
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 MSG ID: 3129044
Raspberry Graham Cracker Torte

1 cup raspberries
1/2 teaspoon almond extract
2 1/2 cups frozen whipped topping, thawed
7 graham cracker rectangles (5x2 1/2 inches each)

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 1 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.

Makes 6 servings.

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