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