1 (9") vanilla wafer crumb crust
1 (10 oz.) pkg. frozen raspberries, thawed
1 (3 oz.) box raspberry Jello
1 c. boiling water
16 lg. marshmallows
1 c. heavy cream, whipped

Chill crust while making pie. Drain raspberries and save 1 cup juice. Dissolve gelatin in water. Stir in reserved berry juice. Add marshmallows. Stir in double boiler until marshmallows melt. Remove from heat. Beat with electric mixer for 20 minutes by the clock (no less), until peaks form. Chill a few minutes until slightly thickened. Fold in whipped cream and drained berries. Pour into crust. Chill until set.