1 baked pie shell
2 c. red (or black) raspberries
2 egg whites
1/2 c. sugar
1 tsp. vanilla
1 (8 oz.) carton Cool Whip

Beat egg whites until very stiff. Beat in sugar slowly and thoroughly. Add vanilla and 1/2 of Cool Whip with slightly mashed raspberries. Save enough raspberries to decorate remaining Cool Whip on top of pie filling. Refrigerate at least 1 hour before serving. Serves 6 or 8.