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STIR boiling juice into dry gelatin mix in large bowl at least 3 min. until completely dissolved.
ADD ice cream by spoonfuls, stirring with wire whisk after each addition until ice cream is completely melted. Add half of the whipped topping; stir until well blended. Gently stir in 1 cup of the raspberries. Refrigerate, if necessary, until mixture is thick enough to mound. Spoon into crust.
FREEZE 3 hours or until firm. Top with the remaining whipped topping and remaining 1/4 cup raspberries just before serving. Store leftover pie in freezer.