No-Bake Creamy Raspberry Pie

Bring water to a boil in a medium saucepan. Stir raspberry gelatin into boiling water until dissolved. Remove from heat. Add ice cubes; stir until mixture is cooled. Remove remaining ice cubes that did not melt.

Stir whipped topping into gelatin mixture until thoroughly combined. Fold in 1 1/2 cups raspberries.

Divide mixture evenly between the 2 graham cracker crusts. Decorate with remaining raspberries.

Refrigerate pies at least 2 hours to overnight.