1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired
1. Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
2. Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.