20 Ounce, thawed and drained (Two 10 Ounce Packages)
1. Melt diet margarine in large skillet over medium heat; stir in graham cracker crumbs. Heat, stirring constantly, until crumbs are crisp; cool completely.
2. Spread 1/2 cup of the crumbs in bottom of 8-inch springform pan, patting to make firm layer. Top with 1 cup of the applesauce; sprinkle with 1/2 cup graham cracker crumbs.
3. In electric blender, puree raspberries at high speed, until smooth, about 10 seconds. Spread half over dessert; top with 1/2 cup graham cracker crumbs; spread remaining raspberries over crumbs.
4. Sprinkle with 1/2 cup graham cracker crumbs; spread remaining 1 cup applesauce over crumbs. Sprinkle with remaining crumbs. Chill torte for 24 hours before serving.