Fresh Raspberry Pie

1/4 cup sugar (or Splenda sugar substitute)

1 tbsp cornstarch

1 package (.3 oz) raspberry gelatin

4 cups fresh or frozen raspberries, thawed

1 graham cracker crust (8 oz)

1/2 cup nonfat whipped topping

In a saucepan, combine sugar and conrstarch. Add the water and bring to a boil, stirring constantly.

Cook and stir for 2 minutes. Remove from the heat; stir in gelatin until dissolved.

Cool for 15 minutes. Place raspberries in the crust; slowly pour gelatin mixture over berries.

Refrigerate until set, about 3 hours.

Garnish with whipped topping.