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
  1. DISTRIBUTE 1 package of raspberries evenly in bottom of pie crust.
  2. PREPARE raspberry gelatin according to package directions.
  3. POUR gelatin slowly into pie crust to cover raspberries.
  4. CHILL pie in refrigerator four hours or until gelatin is firm.
  5. SPREAD whipped topping generously over pie.
  6. GARNISH with remaining raspberries.
  7. STORE in refrigerator until ready to serve.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g