1 (3 oz.) pkg. red raspberry Jello
2 c. water
2 tbsp. cornstarch
3/4 c. sugar

Use recipe for your favorite pie crust. Bake pie shell and set aside to cool.

Combine Jello, water, cornstarch and sugar in a medium saucepan. Stir constantly and cook until it boils. Remove from heat. Cool in refrigerator until it starts to thicken. Mix in 1 quart of cleaned red raspberries. Pour into pie shell. Set in refrigerator a few hours. Top with whipped cream before serving.