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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I saw this recipe in a magazine ad for cool whip and Driscoll's berries. I have made it with frozen blueberries and raspberries. I have also made it for diabetics using sugar free jello and splenda. It is a very cool and light dessert for summer. Ingredients:
1 1/2 cups strawberries, sliced |
1 1/2 cups raspberries |
1 cup blueberries |
1 baked pie shell |
3/4 cup sugar |
3 tablespoons cornstarch |
1 1/2 cups water |
3 ounces strawberry jell-o gelatin dessert |
8 ounces cool whip |
Directions:
1. Mix berries in large bowl and pour into prepared pie shell.
2. Mix sugar and cornstarch in medium saucepan.
3. Gradually stir in water until smooth.
4. Stirring constantly, cook on medium heat until mixture comes to a boil.
5. Boil 1 minute.
6. Remove from heat and add jello.
7. Stir until dissolved.
8. Cool to room temperature and pour over berries in pie shell.
9. Refrigerate for 3 hours.
10. Spread Cool Whip over pie before serving.
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