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