20 oz Frozen Raspberries, thawed
2 c Vanilla Wafer Crumbs
1/2 c Sugar
1 ts Cinnamon
5 tb Butter, melted
1 pk Unflavored Gelatin
1/4 c Water, cold
1/2 ts Lemon Peel
1/2 pt Heavy Cream
1 ts Vanilla
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.
Yields
6 Servings