Fresh Raspberry Pie - cooking recipe

Ingredients

1/2 c. sugar
2 c. water (hot)
2 small boxes raspberry jello
2 Tbsp. cornstarch
1/4 c. water (cold)
1 baked pie shell

Preparation

Dissolve sugar in hot water; add jello and stir until dissolved.
Mix cornstarch in cold water until smooth and then add to jello mixture.
Cook until clear.
Fill pie shell with berries and pour mixture over them.
Cool several hours.
Serve with whipped topping.
Frozen berries can be used but decrease water or add a little more cornstarch.