Pies
Triple Berry Pie
1 1/2 cups raspberries
1 1/2 cups strawberries, sliced
1 cup blueberries
1 baked pastry shell
(9-inch), cooled
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
1 pkg. (4 serving size)
strawberry jello
8 oz. whipped topping, thawed
fresh mint leaves
Stir berries together
in large bowl.
Place in pastry shell.
Mix sugar and cornstarch in
medium saucepan.
Gradually stir in water
until smooth.
Stirring constantly,
bring to boil on medium heat;
boil 1 minute.
Remove from heat.
Stir in gelatin until
completely dissolved.
Cool to room temperature;
pour over berries
in pastry shell.
Refrigerate 3 hours
or until firm.
Spread whipped topping
over pie
just before serving.
Garnish with mint leaves.
