Raspberry-graham Cracker Torte Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Raspberries,
1/2 tsp: Almond extract,
2 1/2 cup: Frozen, (thawed) whipped topping
7: Graham cracker rectangles,
2 1/2 inches each,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts