2 c. blackberries
1 1/2 c. sugar
1 1/2 c. water
2 1/2 tbsp. cornstarch
1 (9-inch) graham cracker crust
1 (8 oz.) Cool Whip
1 (3 oz.) blackberry Jell-O

Cook sugar, water and cornstarch until thick. While hot, add jello. Cool and add blackberries. Pour into graham cracker pie crust. Refrigerate. When set, top with small Cool Whip.

Most any fruit and Jell-O can be used such as fresh peaches with peach Jell-O.