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Works for strawberrys and mixture of blueberries/raspberries or blueberries/strawberries
Serves
Servings
Works for Strawberries and mixture of blueberries/raspberries or blueberries/strawberries.
Bake and cool 1 crust pie shell.
Fill shell with raspberries.
In a saucepan, mix sugar, cornstarch, and water gradually.
Cook until thick and boils.
Remove from heat and add raspberry jello.
Stir well, pour over raspberries in pie shell, and refrigerate at least 2 hours before serving.
Serve with whipped topping.