1 baked pie shell
1 qt. fresh raspberries, washed
1 pt. raspberries
2 tbsp. cornstarch
1 c. sugar
2 tbsp. wild raspberry or raspberry Jello

Or enough to fill the shell.

Cover the pint of raspberries with water and cook; strain. To the strained juice (about 1 cup) add the cornstarch and sugar. Cook until thick (I use the microwave). Add the Jello. Cool some before pouring over the berries in the shell. Chill. Serve with Cool Whip or ice cream.