1 (3 oz.) sugar-free raspberry Jell-O
1 (8 oz.) vanilla sugar-free pudding (cook and serve)
3 c. water
3 c. raspberries

In medium saucepan, combine Jell-O, pudding and water. Cook until boiling; cool. Will thicken as it cools. Add raspberries and pour into pie shell. Refrigerate for at least 2 hours.