1 graham cracker crust
1 (3 oz.) pkg. raspberry Jello
2 c. raspberries, frozen

Dissolve Jello using the juice from the raspberries as part of the liquid. Let set until firm.

Cream together: 1 c. sugar

Then add the Jello and mix well. Add 1 large (8 oz.) Cool Whip. Blend well and then add the raspberries.

GRAHAM CRACKER CRUST:

1 3/4 c. graham cracker crumbs
1/2 c. melted butter

Pat into a 9"x13" pan. Pour the filling over and refrigerate for 3 to 4 hours. May frost with more Cool Whip.