Instructions: In a large bowl, combine the gelatin, water, and lemon juice; mix until the gelatin is dissolved. Cover and chill until slightly thickened, but not firm, about 2 hours. With an electric beater on medium speed, beat for about 30 seconds or until broken apart. Add the raspberry preserves and whipped topping and continue beating for 2 to 3 minutes, or until thoroughly combined. Pour into the pie crust, then cover and chill until firm, at least 4 hours.

NOTE: Top with additional whipped topping and fresh raspberries, strawberries, or blueberries, if desired. You can even top it with candy-coated chocolate candies or maraschino cherries.

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