CRUST:

1 c. flour
1/2 c. butter
2 tbsp. powdered sugar
Chopped nuts as desired

Mix and press in pie pan. Bake 10-15 minutes at 350 degrees; do not brown.

Cool crust and fill with raw fresh fruit; cover with sauce.

SAUCE:

1 1/2 c. water
1/2 c. sugar
2 tbsp. cornstarch

Cook until clear and add 1 (3 ounce) package Jello while hot; cool well. Pour over fruit and top with topping of choice.

Variations:

Strawberries with strawberry Jello

Peaches with lemon or orange Jello

Berries with berry-flavored Jello.