Raspberry Velvet Pie
|Frozen raspberries||10 Ounce|
|Raspberry gelatin||1 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Vanilla wafers||10 Ounce|
Thaw raspberries; drum.
Reserve syrup; add water to .syrup to measure 1 cup liquid.
Dissolve gelatin in 1 cup boiling water; stir in marshmallows until par- tially melted.
Add raspberry liquid.
Chill until par- tially congealed.
Beat until fluffy; fold in raspberries and whipped cream.
Line 9-inch pie plate with va- nilla wafers; fill with raspberry mixture.
Chill until set.
Serve with additional whipped cream.