- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1– 3 ounce package raspberry jello
- 8 cups fresh raspberries
- 1 pre baked 9 inch pie crust
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, and cook stirring for 2 minutes or until thickened. Remove from the heat and stir in jello until dissolved. Cool for 15 minutes.
- Place raspberries in the crust; slowly pour jello mixture over berries. Chill until set, about 3 hours.
A graham cracker crust would work well also!