Ingredients:
20 ounces frozen raspberries, thawed
2 cups vanilla wafer crumbs
1/2 cup sugar
1 teaspoon cinnamon
5 tablespoons butter, melted
1 packet unflavored gelatin
1/4 cup water, cold
1/2 teaspoon lemons, rind of
1/2 pint heavy cream
1 teaspoon vanilla
Directions:
Drain raspberries, reserving 1 cup of the juice.
Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate.
Bake in a 375 degree oven, 8 to 10 minutes; cool.
Soften gelatin in water.
Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling.
Remove from heat; add gelatin and stir until melted.
Chill until mixture just begins to thicken.
Whip cream; add vanilla.
Fold raspberries, gelatin mixture and whipped cream together.
Pour into pie shell.
Chill.
Decorate with additional whipped cream if desired.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.