Frozen Almond-Raspberry Cake

• 1 cup graham cracker crumbs
• 2 tablespoons finely chopped almonds
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon sugar
• Pinch of salt
• 1 pint vanilla almond crunch or vanilla frozen yogurt
• 1 pint raspberry sorbet
• 1 1/2-pint basket raspberries

1. Preheat oven to 375F.
2. Mix first 5 ingredients in bowl.
3. Press mixture into 8-inch-diameter springform pan.
4. Bake until just golden brown on edges, about 10 minutes.
5. cool completely.
6. Drop frozen yogurt and sorbet by alternating scoopfuls into prepared pan.
7. Press yogurt and sorbet firmly to avoid air spaces.
8. Cover with plastic and freeze until solid, about 4 hours.
9. (Can be prepared 5 days ahead.)
10. Release sides of pan.
11. Garnish top of cake with raspberries.
12. Cut cake into wedges and serve.

graham cracker crumbs, almonds, vegetable oil, sugar, salt, vanilla almond, raspberry sorbet, basket raspberries

Taken from www.epicurious.com/recipes/food/views/frozen-almond-raspberry-cake-162 (may not work)