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3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
1 4-serving size package gelatin, any red flavor
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
1 6-ounce prepared graham crackers crumb crust
2 cups frozen whipped topping, thawed
Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to boil; boil one minute. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust.
Refrigerate three hours or until firm. Garnish with whipped topping. Store leftover pie in refrigerator.
Serves 8.
3 tablespoons cornstarch
1 1/2 cups water
1 4-serving size package gelatin, any red flavor
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
1 6-ounce prepared graham crackers crumb crust
2 cups frozen whipped topping, thawed
Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to boil; boil one minute. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Stir in berries. Pour into crust.
Refrigerate three hours or until firm. Garnish with whipped topping. Store leftover pie in refrigerator.
Serves 8.
