Raspberry Torte - cooking recipe

Ingredients

2 (3 oz.) boxes raspberry jello
2 (3 oz.) boxes vanilla pudding (cooking kind)
2 c. water
1 Tbsp. lemon juice
1 (9 oz.) carton frozen whipped topping, thawed
1 qt. fresh raspberries

Preparation

Prepare jello as directed on box; let set until jelly like. Mix pudding mix with water and lemon juice in saucepan; boil until thick.
Cool.
Add jello, pudding and whipped topping, beating with mixer until well mixed.
Fold in berries.
Pour in graham cracker crust in a 9 x 13-inch pan.
Refrigerate.