1 graham cracker crust
6 oz fresh or frozen raspberries (mashed)
1 pkg (8 oz) Cool Whip
1 pkg (3 oz) Raspberry Jello
Make raspberry jello according to package and set in fridge to congeal.
Stir together cool whip and fresh or frozen raspberries in a separate bowl
Once jello has mostly congealed, mix together the cool whip mixture with the jello
Fill the pie crust and top with more cool whip and any additional raspberries.
Refrigerate your pie. as long as possible before eating for the perfect consistency.