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Raspberry Graham
Cracker Torte

Submitted By: Julie Noyes
Serves: 5
Prep. Time:
8:15

1 cup fresh raspberries 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

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-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 overnight.
-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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Ingredients at Firehouse Pantry

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