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Raspberry-graham Cracker Torte
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
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.