Raspberry Torte
- 1 (1 lb) box graham cracker
- 1 (23 ounce) jar natural applesauce
- 6 ounces sugar-free raspberry gelatin
- 16 ounces light whipped topping
- Line a 9" by 13" pan with graham crackers (one layer).
- Stir together the applesauce and gelatin.
- Mix well.
- Spread the applesauce mixture in a very thin layer on the graham crackers.
- Cover with thin layer of whipping cream.
- Repeat steps 1-4 three (3) times.
- Refrigerate for 3 - 4 hours before serving.
graham cracker, natural applesauce, sugar, light whipped topping
Taken from www.food.com/recipe/raspberry-torte-322786 (may not work)