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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

1. Dissolve jello in boiling water.

2. Stir well.

3. Add frozen raspberries and stir well.

4. Blend in Cool Whip and whisk until smooth.

5. Spoon into pie crust and chill for 2 hours.

Courtesy of member Nancy Jean Moser, House of Lancaster Cookery Book, 1986