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.

Raspberry Torte

Joan Donogh
Very quick and easy to prepare dessert.
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine American
Servings 6

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

Instructions
 

  • 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.

Notes

Graham wafers used to be made in long bars with a perforation in the middle where they could be separated into individual wafers. Now they come only in individual wafers (at least that is what is available in my area) so this recipe would require some modification - i.e. 14 individual wafers stacked in 2 stacks.

 

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