1 c. cold water
1 c. sugar
3 tbsp. cornstarch
3 tbsp. raspberry or strawberry Jello
Cooked pie shell
Berries to fill shell

Mix dry ingredients and dissolve in water. Cook 3 minutes, until thick and clear. Cool. Coat bottom of baked, cooled pie shell. Spill in 1 quart or more of berries. Drizzle rest of cooled filling over berries. Set in refrigerator until firm. Add whipped cream. Keep refrigerated.