1 (3 oz.) pkg. raspberry flavored gelatin 1 c. boiling water 1 (1 lb.) can pitted purple plums drained 1/2 c. cold water 2 (2 oz.) env. whipped topping mix 1 c. milk 1 tsp. vanilla 1 (9 inch) baked pie shell
Dissolve raspberry gelatin in boiling water in bowl. Place drained plums and 1/2 cup cold water in blender jar. Blend until mixture is in small chunks (do not blend until smooth). Stir plum mixture into gelatin. Refrigerate until mixture mounds slightly when dropped from a spoon.
Prepare 2 envelopes whipped topping mix with milk and vanilla according to package directions. Divide prepared topping in half. Fold 1/2 into gelatin mixture. Pour gelatin mixture into baked pie shell. Chill pie in refrigerator until set. Chill remaining prepared topping. To serve, top pie with puffs of remaining prepared topping. Makes 6 to 8 servings.