Raspberry Whip Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. raspberry jello
2/3 c. boiling water
2 c. ice cubes
1 (8 oz.) container Cool Whip
1 c. fresh raspberries

Preparation

Use 8 or 9-inch graham cracker crust.
Dissolve gelatin in boiling water stirring 3 minutes.
Add ice cubes and stir until gelatin is thick (2 to 3 minutes).
Remove unmelted ice.
Blend in Cool Whip until smooth.
Fold in fruit.
Chill at least 3 hours.