- Cooking Time:
- Servings: 12-16
- Preparation Time: 15
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/4 cup cornstarch
- 1 box sugar-free raspberry jello (standard)
- 3-4 pints raspberries or strawberries (~2 pints/pie)
- Prepared crusts for 2 pies
- In a saucepan, mix water, cornstarch and sugar, bring to a boil. Boil until clear, stirring frequently. Remove from heat, add jello, cool for a bit. Add fruit and mix to combine, pour into prepared crusts and refrigerate until cool.
NotesMy dear friend Eve is an excellent cook and baker. She kindly shared this recipe with me. Yum!
Second Grade Holiday Cookbook 2014
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