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.

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