| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies, Pastries |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Raspberries |
| 1 1/2 |
c |
Strawberries — sliced |
| 1 |
c |
Blueberries |
| 1 |
|
Pie crust (9 inch) — baked |
|
|
And cooled |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 1/2 |
c |
Water |
| 1 |
pk |
Strawberry gelatin powder — |
|
|
Jello, 4-serv. pkg |
| 8 |
oz |
Cool Whip® — 1 tub |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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