Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. From the files of Al
Rice, North Pole Alaska. Feb 1994

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