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