- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup water
- 1 package (3 ounces) raspberry gelatin
- 4 cups fresh raspberries
- 1 graham cracker crust (9 inches) - Mom put hers in the little individual crusts, so cute!
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool for 15 minutes.
Place raspberries in the crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.