Recipe - Raspberry-Graham Cracker Torte

1 cup Raspberries
One half teaspoon Almond extract
2 One half cup Frozen (thawed) whipped
topping
7 Graham cracker rectangles,
5 x 2 One half 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 One fourth 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini