Easy Summer Raspberry Pie
A super easy raspberry pie with an abundance of fresh raspberries.
Prep Time:
5 minutes
Cook Time:
5 minutes
Serves:
6
Perfect for:
Raspberry Cheesecake and Pies
Ingredients
- 2 Packages (6 ounces each) Driscoll’s Raspberries, divided
- 1 purchased (9-inch) graham cracker pie crust
- 1 Package (6 ounces) raspberry gelatin
- Purchased whipped topping
Directions
- DISTRIBUTE 1 package of raspberries evenly in bottom of pie crust.
- PREPARE raspberry gelatin according to package directions.
- POUR gelatin slowly into pie crust to cover raspberries.
- CHILL pie in refrigerator four hours or until gelatin is firm.
- SPREAD whipped topping generously over pie.
- GARNISH with remaining raspberries.
- STORE in refrigerator until ready to serve.
