• Preheat the oven to 350 degrees Fahrenheit.

Raspberry Filling

• Add 2 cups water, 4 cups fresh raspberries, 2 envelopes unflavored gelatin, and ⅓ cup granulated sugar to a small stovetop pot and bring to a boil.
• Remove from heat once boiling and stir until gelatin and sugar are dissolved.
• Let cool at room temperature for 15 minutes, then refrigerate for 2 ½ hours.

Graham Cracker-Walnut Crust

• Add sleeve of graham crackers and 2 tablespoons of brown sugar to a food processor. Pulse until sandy in appearance. Pour into a bowl.
• Add ½ cup raw walnuts to the food processor and pulse until finely crushed, but be careful not to overdo it! It's okay to have a few pebble sized pieces - just reserve them for your garnish.
• Add the crushed walnuts to the bowl and stir to combine. Reserve 3 to 4 tablespoons for garnish.
• Add ¼ cup of coconut oil to the bowl and mix together until well combined.
• Spray a 9x9 baking pan with cooking spray. Add the graham cracker-walnut mixture and pat down with a spatula into an even layer.
• Bake for 10-12 minutes.
• Remove from oven and let cool. Refrigerate after the pan cools to room temperature.

Layer It

• After 2 ½ hours, the raspberry filling should be chilled and slightly thick but not set (it will still be more liquid than not). Gently pour it onto the graham cracker-walnut crust and return to the refrigerator for another 2-4 hours.
• Once the raspberry filling layer has set (it should be firm to the touch) add ½ a container of Cool Whip, using a spatula to create an even layer.
• Garnish with the reserved graham cracker-walnut mixture.
• For best results, eat within 3 days (if it lasts that long!).