1/4 cup sugar
1 Tbsp. cornstarch
1 cup water
1 pkg. (3 oz.) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)
Whipped cream, opt.
In a saucepan, combine sugar and cornstarch. Add the water and bring to a boil; stirring constantly. Cook and stir for 2 min. Remove from heat; stir in gelatin until dissolved. Cool for 15 min. Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Garnish with whipped cream if desired. Yield: 6-8 servings. Enjoy!