Instructions: *NOTE: Reserve 1/2 cup of raspberries. Heat oven to 350. In medium bowl stir together all crust ingredients. Press on bottom and up sides of 9 inch pie pan. Bake for 10 to 12 minutes or until lightly browned. Cool completely. In 5 cup blender container place raspberries and syrup; blend on high speed until pureed (1 minute). Strain sauce to remove seeds. In 1 quart saucepan sprinkle gelatin over water; let stand 5 minutes to soften. Cook over low heat until gelatin is dissolved (1 to 2 minutes).

Remove from heat; stir in raspberry puree, 1/4 cup sugar and water.

Cover; refrigerate until mixture mounds when dropped from spoon (30 to 40 minutes). In small mixer bowl beat powdered sugar and cream cheese until smooth (1 to 2 minutes). Fold in 1 cup whipped cream. Spread cream cheese mixture into cooled crust. Arrange raspberries over cream cheese mixture. Pour gelatin mixture over raspberries, spreading to cover.

Cover; refrigerate until gelatin is set (2 to 3 hours). Using pastry bag, pipe remaining whipped cream onto pie; garnish with reserved fresh raspberries.

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