1 pkg (4-serving size) sugar-free raspberry gelatin
1/2 cup cold water
ice cubes to make above cold water = 1 cup
1 tub (8-oz) sugar-free frozen whipped topping, thawed
1 reduced-sugar graham cracker pie crust (there is a recipe on this blog)
1/4 cup fresh raspberries for garnish, if desired
In a large bowl stir the boiling water into the raspberry gelatin at least 2 minutes to completely dissolve (gelatin must be completely dissolved). Add the ice water to the gelatin mixture, stirring until ice melts.
Using a wire whisk, stir in the whipped topping until mixture is smooth. Chill approximately 15-18 minutes until the mixture will mound up. Spoon into the prepared crust. Refrigerate at least 4 to 5 hours or overnight.
Before serving, garnish with the whole fresh raspberries, if desired.
Yield: 6 to 8 servings
Note: File Photo