Raspberry Mousse Pie - cooking recipe

Ingredients

1 pkg. (4 serving size) Jell-O raspberry gelatin
1 c. boiling water
1 pkg. (10 oz.) frozen red raspberries in syrup
3 1/2 c. (8 oz.) Cool Whip nondairy topping, thawed
1 baked 9-inch graham cracker crumb crust, cooled

Preparation

Dissolve gelatin in boiling water.
Add frozen raspberries and stir constantly until berries separate and gelatin begins to thicken.
Blend in whipped topping, then whip until smooth.
Chill until mixture mounds.
Spoon into pie crust.
Chill 2 hours. Garnish with additional whipped topping and raspberries.