Empty raspberry jello packets into a large bowl. Pour the boiling water over the jello powder and mix about 2 minutes with a whisk until the jello is completely dissolved.
In a 2 cup liquid measuring cup, measure out the 1/2 cup cold water. Add enough ice cubes (or frozen raspberries) to the water so the water level comes up to 1 1/2 cups. Add the cold water mix to the jello mix and stir until the ice is completely melted.
Refrigerate the jello until it is cool but not setting, about 5 minutes.
Save 1 cup of the whipped cream in a small bowl to top the pie with later. Spoon the rest of the whipped cream into the jello bowl. Using a whisk, stir the mixture until it is well blended. Pour the mixture into the prepared pie crust.
Refrigerate for at least 2 hours or until set. Top with the remaining cool whip and serve.
If desired, add raspberries to the top after the whipped cream or you can add raspberries to the filling after mixing in the whipped cream.