Dessert -- Whipped Raspberry Pie
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Two thirds cup boiling water
1 4-oz. package raspberry gelatin
One half cup cold water
Ice cubes
3 cups whipped topping
1 9-inch graham cracker piecrust
Combine boiling water with gelatin and stir until gelatin is dissolved. Add enough ice to the one half cup cold water to make 1 full cup. Pour gelatin mixture into water mixture and stir until ice melts. Add whipped topping and blend. Place mixture in the refrigerator for 20 minutes until mixture has thickened, spoon into piecrust and refrigerate for several hours before slicing and serving.
The Skinny: Use fat free whipped topping.
