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    Source of Recipe


    20 ounces frozen raspberries, thawed
    2 cups vanilla wafer crumbs
    1/2 cup sugar
    1 teaspoon cinnamon
    5 tablespoons butter, melted
    1 package unflavored gelatin
    1/4 cup water, cold
    1/2 teaspoon lemon peel
    1/2 pint heavy cream
    1 teaspoon 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.




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