Boil water, jello and sugar together. Make thickening of cornstarch and 1/2 C. of water. Add to boiled mixture and stir until thickened. Let stand to cool 5 minutes and stir frozen huckleberries and frozen raspberries into mixture.
Pour into pie shell and cool. Serve with Ice Cream or whipped Cream.
Ingredients
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1 package Raspberry Jello (3 ounce pkg)
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2 cups water, divided
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1 cup Sugar
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2 1/2 tablespoons cornstarch
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1 1/2 cups Huckleberries, frozen
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1 quart Raspberries, frozen
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1 baked pie shell
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