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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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