Easy Raspberry Pie

2 c. of fresh raspberries
1 small pkg. raspberry Jell-o
1 small box vanilla pudding (cook & serve)
1 graham cracker pie crust
1½ c. water

Put both the Jell-o and the pudding in a saucepan with the 1½ cups of water; bring to a boil, stirring often. Remove from heat, stir in raspberries. Pour into pie crust. Refrigerate several hours. Add cool whip to each serving.

Diana Ness
Waukon