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Raspberry Graham Cracker Torte
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- #67140
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup fresh raspberries, blueberries, or boysenberries
1/2 teaspoon almond extract
1 container (6 ounce size) frozen whipped topping, thawed
14 graham crackers (5" x 2 1/2" each)
directions
Place berries in a food processor or blender until smooth. Reserve 1/4 cup, cover this and refrigerate it.
Fold remaining berries and almond extract into whipped topping until creamy. Spread 1 cracker with about 2 Tbs. topping mixture. Top with second cracker. Place on serving plate.
Spread 2 Tbs. topping mixture on top cracker. Repeat layers 10 times.
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.
added by
Foodistadelicious
nutrition data
Nutritional data has not been calculated yet.
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