RASPBERRY PIE

1 recipe Graham Cracker Crust

1 (8-ounce) package cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla

1/2 pint whipping cream

1 recipe Raspberry Filling

Prepare Graham Cracker Crust and refrigerate until firm. In a large bowl beat together cream cheese, powdered sugar, and vanilla. In a separate bowl whip the cream. Fold whipped cream into cream cheese mixture and spread over the prepared crust. Top with Raspberry Filling and refrigerate over night. Serves 6 to 8

GRAHAM CRACKER CRUST
2 Cups crushed graham crackers

1/2 cup butter, melted

1/4 cup powdered sugar or white sugar

Mix together and press into a greased 9-inch pie plate. Refrigerate until firm.

1 1/2 cups water

1 (6 ounce) package raspberry flavored jello

1/4 cup sugar

1 tablespoon lemon juice

1 (10-ounce) package frozen raspberries, undrained

Bring water to a boil. Combine all ingredients except raspberries in a medium sized bowl. Allow mixture to cool in refrigerator until syrupy. Thaw frozen raspberries slightly in microwave. Stir into cooled gelatin mixture. Use immediately to top cream cheese layer of Raspberry Pie. Top with Whipped Topping or Cool Whip if desired.