Dissolve gelatin in boiling water. Add frozen raspberries, stirring occasionally until thawed. Refrigerate until slightly thickened. Spoon 1 cup gelatin mixture into pastry crust; refrigerate.
Prepare pudding according to package directions using milk and sour cream; carefully spread over gelatin layer. Spoon remaining gelatin over pudding. Refrigerate until firm, about 2 hours. Garnish with whipped topping if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.