Graham crust
1 1/2 envelopes unflavored gelatin
1 1/2 c. water
9 oz. tofu, sliced
15 tsp. sugar or sweetener equivalent
1 tbsp. vanilla (butter) flavoring
3/4 tsp. chocolate extract
1 c. nonfat dry milk
3/4 c. part-skim Ricotta cheese
2 tbsp. unsweetened cocoa
3/4 tsp. almond extract

Prepare graham crust and cool completely. Sprinkle gelatin over water and soften. Heat on low until completely dissolved. Stir frequently. Drain tofu on paper towels.

In a blender, combine gelatin mixture with remaining ingredients. Blend until smooth. Pour mixture into cooled crust. Chill until firm.