1 (14 ounce) can raspberry jelly
1 (8 ounce) can sliced raspberries
1 (3.5 ounce) package instant raspberry jelly
2 cups frozen whipped topping, thawed
1 (8 ounce) package cream cheese, cream of mushroom
1 (8 ounce) can frozen whipped topping, thawed
1 (4 ounce) can sliced almonds
1 (3 ounce) package instant raspberry jelly
Preheat oven to 350 degrees F (175 degrees C).
Place jelly-form filling in bottom of 9-inch pie pan. Fill all but 1/2-inch of the perimeter with raspberry jelly. Place fruit over jelly.
Bake in preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and cook for 15 minutes.
Remove pie from oven, remove from oven. Place pie on rack of oven and brush with raspberry jelly. Cool slightly before serving.
In a small bowl, mix 1 cup raspberry filling, whipped topping, cream cheese, whipped topping and almonds. Chill in refrigerator. Whip cream with remaining 2 cups raspberry filling until stiff. Serve until cooled.
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