Chocolate Raspberry Torte

• 9 sheets chocolate graham crackers
• 2 tablespoons raspberry jam
• 1 (8 ounce) container fat-free cool whip
• 12 teaspoon almond extract

1. Mix jam and almond extract into the cool whip.
2. Layer one graham cracker on a plate, frost with the cool whip; continue alternating cracker and frosting.
3. After the last cracker is added and frosted, turn the entire stack on its side and completely frost the "torte".
4. Refrigerate 24 hours before serving.

crackers, raspberry jam, cool whip, almond

Taken from www.food.com/recipe/chocolate-raspberry-torte-169020 (may not work)