Click here to print.
Graham Cracker Torte
Submitted By :
Servings : 5
Prep. Time : 12:15
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
-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®
-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.