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RASPBERRY GRAHAM CRACKER TORTE

Source of Recipe

Submitted By: Julie Noyes to Robbie’s Recipes.


Recipe Introduction

WOW! What a find! This recipe is so easy and delicious. It's great to make ahead of time and so fast! Julie said she served it for Christmas Eve dinner. It's also a lovely color and would be good for Valentine's day. Thank you, Julie and Robbie, for sharing such a delightful recipe!

List of Ingredients

1 cup fresh raspberries OR strawberries OR blueberries OR boysenberries
1/2 tsp. almond extract
6 oz. Cool Whip® OR Cool Whip Lite®
14 graham crackers 5" X 2 1/2" each


Recipe

Place berries in food processor or blender until smooth. Reserve 1/4 cup, cover this and refrigerate it. Fold remaining berries and almond extract into Cool Whip® until creamy. Spread 1 cracker with about 2 TBSP. topping mixture. Top with second cracker. Place on serving plate. Spread 2 TBSP. topping mixture on top cracker. Repeat layers until all Graham Crackers are used. Using pancake turner, carefully turn torte onto its side so that the crackers are setting on their long sides. Frost top and sides with remaining topping mixture. Cover and refrigerate for at least 12 hours or overnight. Serve torte with the reserved berry puree. Cover and refrigerate any remaining torte. Serves: 5.

Notes: What's great is that the graham crackers will become moist and cakey during refrigeration time.

I highly recommend Robbie’s Recipes. I’ve been extremely pleased with all of the recipes I’ve tried on her Web Site. This one is outstanding! Visit her Web Site at:
http://recipes.robbiehaf.com/
You’ll be glad you did!
Proudly presented here with Robbie's permission!