Refrigerating time: 3 hours
Makes 8 servings
3/4 c sugar
3 T cornstarch
1 1/2 c water
1 pkg (4 oz serving size) Jello, any red flavor (I used strawberry)
1 c EACH blueberries, raspberries and sliced strawberries
1 prepared graham cracker crumb crust (I just made my own)
Thawed Cool Whip topping
Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil; boil 1 min. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust.
Refrigerate 3 hours or until firm. Garnish with whipped topping. Store left over pie in refrigerator.
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