Raspberry Dessert

1 cup water
2 Tablespoons agar flakes (2 teaspoons powder)
½ cup raw cashews
⅓ cup honey or ½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon coconut extract
1 can coconut milk (or 2 cups soy milk)
1 package Mori-Nu extra firm tofu
1 package Mori-Nu vanilla pudding mix
1 package Tofutti cream cheese
4 – 6 cups fresh raspberries
Graham crackers

1. Stir together the agar and water, and bring to a boil, stirring constantly. Reduce heat and simmer for 1-2 minutes.
2. Place remaining ingredients in blender along with agar powder mixture. Blend on high until smooth, adding water as needed to make 3½ to 4 cups total mixture. Pour into a quart container and chill in refrigerator several hours or overnight. For quick chilling, use a large, shallow container. (You may leave the blended mixture in blender to cool in the refrigerator overnight. Then simply re-blend as in step 3, saving the work of washing the blender and containers twice!)
3. Before using, place chilled mixture (which will be quite firm) in blender or food processor and blend until creamy. (If you have a lightweight blender, you should blend half of the mix at a time.) It should be the consistency of Cool Whip. Try not to add more liquid. The mixture will eventually go through the blades and become creamy if you carefully push it toward the blades with a rubber spatula.
4. The agar is the key ingredient in this recipe. The mixture has to be re-blended only once. Then it can be frozen and used without re-blending, but remains a nice creamy texture. So make a double recipe and freeze for icing or dessert topping.
5. Place the tofu, pudding mix, cream cheese, and 2 cups of raspberries in blender. Blend until smooth.
6. Fold this blended mixture in with 1 recipe of the Whipped Topping and some whole berries, reserving some berries to garnish the top.
7. Place a single layer of graham crackers on the bottom of a 9×13-pan.
8. Pour mixture over crackers and top with fresh raspberries.
9. Chill before serving.