Delight your family tonight with this scrumptious dessert from Kraft.

Allrecipes Member

Recipe Summary test

prep:
20 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix berries in large bowl. Pour into pastry shell.

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  • Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to boil; boil 1 minute. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature. Pour over berries in pastry shell.

  • Refrigerate 3 hours or until firm. Spread whipped topping over pie before serving. Store leftover pie in refrigerator.

Tips

(c) KF Holdings. Used with permission.

Nutrition Facts

347 calories; protein 2.9g; carbohydrates 54.8g; fat 12.6g; cholesterol 0mg; sodium 167mg. Full Nutrition
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Reviews (7)

Rating: 5 stars
04/29/2004
I make this a lot in the summer for family gatherings, and I usually make two because it goes fast! Two notes: use fresh strawberries, and if you use frozen blueberries or raspberries, be sure to drain them. It's a great recipe! Read More
(1)
Rating: 5 stars
05/09/2006
Great, refreshing pie! I usually use only frozen raspberries. I also substitute the juice drained from the thawed raspberries for the water (if there is not enough raspberry juice, I add water to equal the amount called for in the recipe). It's a hit with everyone!! Read More
(1)
Rating: 5 stars
01/25/2004
Awesome! Read More
(1)
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Rating: 5 stars
06/13/2004
Very Good. I've made this with frozen berries. I use the individually frozen berries, I keep them frozen and add them directly to the room temperature filling. Then I put it right in the fridge. It sets up fine. Read More
(1)
Rating: 5 stars
09/07/2010
Family loves this pie. We use graham cracker crust, raspberry jello, and usually just red, yellow, and black raspberries. Read More