Categories: Pies, Desserts 
      Yield: 6 servings 
  
     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. 
  Source: Missouri Cookin'