1 pkg. (4 serving size) raspberry Jello
1 cup boiling water
1 pkg. (10 oz) raspberries with syrup
3 1/2 cups (8oz) whipped cream/Cool whip
1 baked 9" graham cracker crust, cooled.
Dissolve gelatin completely in boiling water.
Add raspberries and stir constantly until berries
separate and gelatin begins to thicken.
Blend in whipped topping then whip until smooth.
Chill if necessary until mixture will mound.
Spoon into pie crust. Chill for 2 hours.
Garnish with additional whipped topping and raspberries if desired.