Summer berry pie

Yield: 8 Servings

Measure Ingredient
1½ cup Raspberries
1½ cup Strawberries -- sliced
1 cup Blueberries
1 \N Pie crust (9 inch) -- baked
\N \N And cooled
¾ cup Sugar
3 tablespoons Cornstarch
1½ cup Water
1 pack Strawberry gelatin powder --
\N \N Jello, 4-serv. pkg
8 ounces Cool Whip® -- 1 tub

Mix berries and pour into pastry shell. Mix sugar and cornstarch in med. saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 min. Remove fromheat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours.

Spread whipped topping over pie before serving. Garnish with additional berries, if desired. Recipe By : Cool Whip

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