3 T. cornstarch 4 T. raspberry jello 1 1/2 c. water 1 c. sugar 2-3 c. fresh strawberries
Crust: 1 stick of margarine or butter 1 c. flour 1 T. sugar
Cook first 4 ingredients on the stove until thick and clear. Let cool and add 2-3 c. fresh strawberries. Pour cooled mixture into a 9" baked pie shell (Recipe also included.) and refrigerate. Serve with whipped topping.
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