1 cup crushed raspberries
1 tsp. lemon juice
3/4 cups powdered sugar
2 tsp. gelatin
1/4 cup cold water
1 cup heavy cream, whipped
1 (9-inch) graham cracker crust
Whole raspberries

Add lemon juice and one-fourth cup powdered sugar to raspberries and let stand to gather juice. Soften gelatin in cold water, heat over hot water, stirring until dissolved. Add to raspberries, mixing well. Chill until slightly thickened. Fold in whipped cream, sweetened with remaining sugar. Pour into graham cracker crust. Chill until firm. Garnish with whipped cream and whole berries.

Makes: One (9-inch) pie.

Submitted by: Belle