1 (3 oz.) pkg. black cherry or cherry jello
1 c. boiling water
1 c. cold water
1 1/2 c. fresh blackberries
1 (8 oz.) Cool Whip, thawed
1 (8-10-inch) graham cracker crust

In a bowl, dissolve jello in boiling water. Stir in cold water and refrigerate for 1 hour or until thickened. Gently fold in blackberries and whipped topping. Pour into crust. Chill for 2 hours or until ready to serve.

Makes 8 servings.