Raspberry-graham cracker torte

Yield: 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