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| 1 Tasse | Raspberries |
| 1/2 Teelöffel | almond extract |
| 2 1/2 Tasse | Frozen (thawed) whipped topping |
| 7 | Graham cracker rectangles, |
| 5 | 2 1/2 inches each |
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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,
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