1 1/2 cups red raspberries
1 1/2 cups strawberries
1 cup blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 cups water
1 (3.5-ounce) package strawberry gelatin
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 (9-inch) baked pie shell
In a large bowl, combine red raspberries, strawberries, and blueberries. Pour into a 9-inch baked pie shell.
In a medium saucepan, combine sugar, cornstarch, and water; heat, stirring, over medium heat until smooth and the mixture comes to a boil. Boil for 1 minute. Remove from the heat and stir in strawberry gelatin until dissolved. Cool then pour over the berries in the pie shell.
Refrigerate for 3 hours. Garnish with non-dairy whipped topping.
Makes 8 servings.