1 sm. black raspberry Jello
1 c. sugar
4 tbsp. cornstarch

Mix these 3 ingredients together. Slowly add 2 cups boiling water to Jello mixture and cook about 5 minutes or until it turns translucent and thickens. Cool. Fold in 1 quart fresh blackberries. Pour into 9" baked pie shell. Refrigerate. Serve with Cool Whip.