From Paulette Vickery's Recipe Collection

JELLO: SUMMER BERRY PIE

desserts, fruits, pies

3/4 cup sugar
3 tablespoon corn starch
1 1/2 cup water
1 pkg strawberry gelatin, small
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
1 each graham crust, 9 inch
2 cup cool whip

Mix sugar and corn starch in a medium sauce pan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until the mixture comes to a boil. Boil for 1 minute. Remove from heat, and stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries, and pour into crust. Refrigerate 3 hours, or until firm. Top with cool whip.

Yield: 8 servings




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