-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 Tbls. topping mixture.
-Top with second cracker.
-Place on serving plate.
-Spread 2 Tbls. 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
-Serve torte with the reserved berry puree.
-Cover and refrigerate any remaining torte.
Notes: What's great is that the graham
crackers will become moist and cakey. The recipe is so easy and delicious.
It's great to make ahead of time and so fast! I served it for Christmas Eve
dinner. It's also a lovely color and would be good for Valentine's day.
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