• 1 package (4-serving size) vanilla instant pudding mix, prepared
  • 1 package (3 ounces) cream cheese, room temperature
  • 1/2 teaspoon almond flavoring
  • 1 baked pie shell, 9-inch
  • 1 package (4 serving size) raspberry flavored gelatin
  • 1 cup boiling water
  • 1 package frozen Ontario raspberries (10 ounces)
  • 2 tablespoons sugar
  • 1/4 cup chopped walnuts or pecans



  1. Prepare pudding mix according to directions on package. Blend in cream cheese with electric hand-held mixer. Add almond flavoring and stir until smooth. Pour into baked pie shell; refrigerate.
  2. Dissolve gelatin in boiling water. Drain juice from thawed raspberries and add water to make 3/4 cup of liquid. Add to dissolved gelatin.
  3. Stir in sugar; chill mixture until slightly congealed. Fold in drained raspberries and nuts. Spread raspberry layer carefully over pudding and cream cheese layer in pie shell.

  4. Chill raspberry pie until firm.