1. Mix gelatin, pudding, and water in a small saucepan. Heat, stirring constantly, until mixture thickens and comes to a boil.
2. Let mixture cool to room temperature, then add almond extract.
3. Fold in raspberries and pour into pie shell.
4. Let set and chill in refrigerator for 3 hours, then cover pie with whipped topping.

Submitted by Cindy N. of Parma, OH

1. Preheat oven to 375 degrees F. Prepare muffin tin.
2. Sift flour with baking powder. Mix in chocolate chips. Set aside.
3. With electric mixer, beat the softened butter with sugar until pale and fluffy. Add vanilla. Beat in the eggs, one at a time.
4. Mix in the dry ingredients, in 2 additions, alternating with the ½ cup milk. Fold in the raspberries.
5. Spoon batter into prepared muffin tin and bake for 30 minutes. Cool 10 minutes before unmolding.

Submitted by Diane W. of Northfield, OH.

1. Heat oven to 250 degrees F. Line a baking sheet with parchment paper. Draw a 7-inch circle on the parchment; then flip paper over. (For a crunchier Pavlova, opt for an 8-inch circle or make several small circles for individual Pavlovas.)
2. In a small bowl, combine 3/4 cup of the sugar, the cornstarch, and salt; set aside. Beat egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes. Increase speed to high; add sugar mixture 1 tablespoon at a time. Add vanilla and beat until mixture is glossy and sugar is incorporated, about 5 minutes.
3. Transfer egg-sugar mixture to parchment paper. Carefully spread within the circle, creating a slight dip in the middle where raspberry sauce will rest. Bake at 250 degrees on middle rack for 1 hour. Turn off oven, crack door and cool inside for 1 hour.
4. Meanwhile, make raspberry sauce. In a small pot, combine 1 cup of the raspberries, remaining ¼ cup sugar and 1 tablespoon water over medium heat. Bring to a simmer and cook 3 minutes, until sugar is dissolved. Stir in remaining 1 cup of raspberries and pour into bowl to cool.
5. Transfer Pavlova to a plate; pour raspberry sauce on top and, if desired, garnish with mint. Whipped cream can also be spread on the Pavlova before sauce is poured on top.

Submitted by Deborah of Brunswick, OH

Prepare the cake according to package directions, using 3 greased and floured 9-in., round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a mixing bowl, beat cream cheese until fluffy. Combine milk and pudding mix; add to cream cheese and mix well. Fold in whipped topping and raspberries. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners sugar. Garnish with raspberries. Store in refrigerator. Yields 12 servings.

Combine sugar and cornstarch in saucepan. Stir in water. Cook until thick and clear. Remove from heat and stir in gelatin until dissolved. Cool and then add raspberries. Beat cream cheese and Cool Whip together. Fold in cake cubes. Layer cake mixture and then fruit filling alternately ending with fruit filling. Refrigerate overnight.

1. Preheat the oven to 350 degrees F. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes.
2. Remove the nuts form the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450 degrees F.
3. In a food processor fitted wih a metal blade, process the nuts until finely ground, about 10 seconds.
4. In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture unitl couarse crumbs form.
5. Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8- or 9-inch tart pan.
6. To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berrry mixture into the crust, spreading evenly.
7. Sprinkle the berry mixture evenly with the remaining crumb crust/topping.
8. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.