Raspberry Torte You really can't get much easier than this, and no one will believe that it took you a whole 2 minutes to make this elegant dessert. The graham wafers turn soft and cakey during the refrigeration time. You can double it, too - to serve more than 4 people I would. Use 2 cups berries (reserve 1/2 cup for garnish), 1 teaspoon of almond extract and 4 cups of whipped topping. Ice 2 sets of 7 graham wafers, set them end to end and ice the whole thing. Ingredients: 1 cup fresh raspberries 1/2 teaspoon almond extract 2 1/2 cups frozen whipped topping, thawed 7 graham wafers (5 x 2 1/2 inch rectangles) Directions:Puree raspberries in food processor. Reserve 1/4 cup. Fold remaining raspberries and almond extract into the whipped topping until blended. Spread one cracker with about 2 heaping tablespoons of raspberry mixture. Top with a second cracker. Continue layering all the crackers with topping. Using a pancake lifter, carefully turn the torte onto its side on a serving plate, so that the crackers are vertical. Frost the top and sides with the remaining topping. Cover and refrigerate for at least 6 hours or overnight. To serve slice into 6 slices. Garnish each slice with a spoonful of reserved raspberry puree.
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