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
Preheat oven to 375^ . 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.