Raspberry Pie

Bottom Layer:

1 3oz. pkg. raspberry gelatin C. sugar

1 C. boiling water 10 oz. fresh or frozen raspberries

1 Tbsp. lemon juice baked graham cracker pie shell

(see recipe)

Dissolve gelatine and sugar in boiling water. Wash and drain raspberries, or thaw frozen berries, add lemon juice. Stir berries into warm gelatin mixture. Chill hour, or until partially set. Pour into pie shell. Refrigerate.

Top Layer:

3 oz. softened cream cheese 1 tsp. vanilla

1/3 C. powered sugar 1 C. whipped cream

Blend soft cream cheese with sugar and add vanilla. Fold in the whipped cream until smooth. Spread over the top of raspberry bottom layer and continue to refrigerate 4 hours before serving.