1 (10 oz.) pkg. frozen red raspberries in syrup
1 sm. pkg. raspberry Jello
1 c. boiling water

Dissolve Jello and boiling water together. Add frozen berries (Bird's Eye) at once until berries have separated and thawed and gelatin thickens. (Can use fork to help berries separate after they have begun.)

Blend in 1 (8 ounce) container Cook Whip; whip until smooth with electric beater. Chill until mixture mounds. Put in a cooled 9-inch graham cracker crumb shell.

Refrigerate. This is best when put in crumb shell you make.