Frozen Raspberry Sorbet 'Cake' with Graham Cracker and Almond Crust
rec.food.recipes/Susan Moyers Porter (1996)
Makes 8 servings

1 cup graham cracker crumbs
2 tablespoons finely chopped almonds
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
Pinch of salt

1 pint vanilla almond crunch or vanilla frozen yogurt
1 pint raspberry sorbet
1 1/2-pint basket raspberries

Preheat oven to 375. Mix first 5 ingredients in bowl. Press mixture into 8-inch-diameter springform pan. Bake until just golden brown on edges, about 10 minutes. Cool completely.

Drop frozen yogurt and sorbet by alternating scoopfuls into cooled crust in pan. Press yogurt and sorbet firmly to avoid air spaces. Cover with plastic and freeze until solid, about 4 hours. (Can be prepared 5 days ahead.)

Release sides of pan. Garnish top of cake with raspberries. Cut cake into wedges and serve.