SUMMER RASPBERRY JELLO PIE

Summer Raspberry Jello Pie image

Provided by Baby Kato

Categories Pie

Time 3h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 10

1 deep dish pie shell, baked
1 cup raspberry juice
3 ounces jello wild raspberry gelatin powder (1 pkge)
10 ounces raspberries (1 pkge)
10 ounces blackberries (1 pkge)
2 cups whipped cream, garnish (optional)
1/8 cup coconut, toasted, garnish (optional)
8 fresh raspberries, garnish (optional)
8 fresh blackberries, garnish (optional)
1 fresh mint sprig, garnish (optional)

Steps:

Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.
Next add in the frozen raspberries and blackberries.
Place the gelatin and fruit in the refrigerator until partially set, then pour the mixture into the baked pie crust and refrigerate until fully set.
When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.

Nutrition Facts : Calories 155.3, Fat 5.6, SaturatedFat 1.7, Sodium 152.1, Carbohydrate 25.1, Fiber 4.4, Sugar 13.1, Protein 2.5