Raspberry Marshmallow Pie

1 envelope of unflavored gelatin

½ cup cold water

1 10oz package of frozen raspberries, thawed

¾ cup sugar

1tsp. lemon juice

1 8oz package of cream cheese

½ cup heavy cream, whipped

2 cups miniature marshmallows

1 9” graham cracker crust, chilled

Soften gelatin in cold water; stir over low heat until dissolved. Cool. Crush raspberries, stir in sugar, lemon juice and gelatin. Gradually add to softened cream cheese, mix until well blended. Chill till slightly thickened; fold in whipped cream and marshmallows. Pour into crust. Chill until firm. 6-8 servings.

Hats off to History is a fundraiser for the Bainbridge Island Historical Museum