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Serves 6.
Preparation time: 10 minutes.
Chilling time: 2 hours.
Ingredients
1 (3 oz.) pkg. raspberry jello
8 oz. Cool Whip
2/3 c. boiling water
1 graham cracker Ready-Crust
10 oz. pkg. quick thaw raspberries
Method
Dissolve jello in boiling water.
Stir well.
Add frozen raspberries and stir well.
Blend in Cool Whip and whisk until smooth.
Spoon into pie crust and chill for 2 hours.
Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986