3/4 c. water
1/2 c. sugar
1 heaping tbsp. Jell starch or 1 level tbsp. cornstarch
Pinch of salt
1/4 c. water
1/4 tsp. lemon juice

Heat together water and sugar; while this is boiling, mix together the starch, salt, water, and lemon juice. Add to water and sugar mixture. Boil together until mixture is clear. Add 4 oz. raspberry Jello. Stir until the Jello is well dissolved. Cool and add 2 cups fresh red raspberries.

In bottom of a baked 9-inch pie crust, put 2 cups of cooled vanilla pie filling and top with whipped cream.