Creamy Raspberry Pie

Plan ahead...needs to chill

1 small pkg raspberry gelatin
1/2 c boiling water
1 c frozen vanilla yogurt
1 c fresh or frozen raspberries
1/4 c lime juice
2 c whipped topping
1 nilla wafer pie crust

*In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. Refrigerate for 3 hours or until firm. Garnish with raspberries and whipped topping if desired.

Blueberry Cream Pie

1c. sugar
1/8tsp. nutmeg
1T. lemon juice
1/3c. flour
2T. butter
4c. fresh blueberries
macadamia nut pie shell{recipe below}
cream cheese filling
1c. real cream, whipped
1{8oz.} pkg cool whip
1{8oz.} pkg cream cheese, softened
1tsp. almond extract
1c. powdered sugar
*mix well

*Mix 2c. blueberries with

Macadamia Nut Pie Crust

1/2c. finely chopped macadamia nuts
1c. flour
1/3c. butter
1 beaten egg

*Spread the nuts in a baking pan & toast in an oven @ 350 for 5-10 minutes or until golden, stir once or twice. Cool. In a medium mixing bowl combine flour & toasted nuts; cut in butter until mixture forms coarse crumbs. Add egg, stir until combined. Form into a ball. On a lightly floured surface, roll out dough to about 1/8 inch thickness. Line a 9 inch pie plate with dough. Fold edge under and flute. Prick well. Bake @ 350 for 20 minutes or until golden brown.