“I saw this recipe in a magazine ad for cool whip and Driscoll's berries. I have made it with frozen blueberries and raspberries. I have also made it for diabetics using sugar free jello and splenda. It is a very cool and light dessert for summer.”
READY IN:
3hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix berries in large bowl and pour into prepared pie shell.
  2. Mix sugar and cornstarch in medium saucepan.
  3. Gradually stir in water until smooth.
  4. Stirring constantly, cook on medium heat until mixture comes to a boil.
  5. Boil 1 minute.
  6. Remove from heat and add jello.
  7. Stir until dissolved.
  8. Cool to room temperature and pour over berries in pie shell.
  9. Refrigerate for 3 hours.
  10. Spread Cool Whip over pie before serving.

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