Preparation

• Process ricotta cheese, sugar and almond extract in food processor until smooth. Set aside.
• Sprinkle gelatin over cold water in saucepan; let stand 2 min. Cook on low heat until gelatin is completely dissolved, stirring constantly. With food processor running, gradually add gelatin to ricotta mixture through feed tube at top of food processor, processing until well blended. Spoon into medium bowl.
• Reserve 1 Tbsp. of the chocolate chips for garnish. Add yogurt and remaining chocolate chips to ricotta mixture; stir gently. Refrigerate 30 min. or until thickened.
• Spread 2 Tbsp. of the ricotta mixture onto each graham square. Stack grahams, then stand on edge on platter to make 14-inch loaf. Frost with whipped topping. Top with reserved chocolate chips.
• Refrigerate at least 4 hours or up to 24 hours. Cut diagonally into 14 slices to serve.