1 c. port wine
1 c. water
6 oz. raspberry gelatin
10 oz. frozen raspberries
1 c. whipped cream
2 tbsp. sugar
Dash of salt
1 frozen pie shell

Boil 1 cup of port wine, 1 cup water and add 6 ounces of raspberry gelatin. Stir until dissolved. Break into chunks the 10 ounces of frozen raspberries. Stir into mixture.

Chill until slightly thick. Set aside 1 cup gelatin mix for top layer of pie. Whip 1 cup cream until stiff. Fold in 2 tablespoons sugar, dash of salt. Fold into raspberry gelatin, turn into 9 inch baked pastry shell. Spoon gelatin over cream layer. Chill 4 hours. Garnish with whole raspberries and whipped cream.