From Paulette Vickery's Recipe Collection

JELLO: ELEIGANT RASPBERRY CHOCOLATE PIE

desserts, pies

1 pkg raspberry gelatin, small
1 1/4 cup boiling water
1 pint vanilla ice cream, softened
1 pkg chocolate crumb crust 9 inch
3 tablespoon butter
2 each squares simisweet chocolate
1 single cool whip, optional
1 single raspberries, optional

Dissolve gelatin in boiling water. Spoon in ice cream, stirring until melted and smooth. Chill until slightly thickened, about 10 minutes, and pour into crust. Chill until firm, about 2 hours. Melt butter with chocolate, and cool. Spread chocolate mixture over pie. Chill until chocolate hardens. Garnish with cool whip and raspberries if desired. For ease in serving, let pie stand 5 minutes after spreading on chocolate. With knife, lightly score pie into serving size pieces. Chill as directed above.

Yield: 8 servings




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