|Water||1 1⁄4 Cup (20 tbs)|
|Sugar||1 Cup (16 tbs)|
|Raspberry jello||1 Tablespoon|
|Olallie berries/Boysenberries||8 Cup (128 tbs)|
|Graham cracker pie crusts||2|
Put water, sugar and cornstarch into a saucepan.
Bring to a boil, then cook for 3 minutes.
Remove from heat and add 1 pkg.of raspberry jello and stir well.
Wash 8 cups fresh or frozen berries and drain.
Then put into jello mixture.
If berries are frozen, just thaw them enough to separate them.
Pour mixture into graham cracker pie shells.
Cool in refrigerator until firm.
Serve, when firm, with whipped cream.