Serves: 5
Total Calories: 557
Sprinkle gelatin over orange juice and heat until dissolved. Add sugar to berries (check for personal taste); combine with gelatin mixture. Fold in whipped cream and pour into crust. Swirl top with fork. Chill for 24 hours before serving.
Even Easier: It’s almost always okay to substitute Cool Whip for whipped cream. The texture will be the same; the taste is “like margarine for butter.”
Fun Fact: Raspberries and blackberries are more fragile than other berries. They should be used as soon as possible after purchasing. If you must wait a day or two, place the berries separated from each other on a tray or cookie sheet, and don’t rinse until ready to use. Raspberries are also available frozen and canned.
Leftover berries? Make raspberry vinaigrette. It’s great on salads, especially mixed with a little vegetable oil, minced garlic and seasoning. Simply soak a cup of fresh raspberries in 1/2 cup of vinegar and let sit for a half hour, then strain by pushing the back of a spoon against the strainer.
This Delicate Raspberry Pie recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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