Instructions: In a saucepan, combine sugar and cornstarch. Add the water and bring to a boil, stirring constantly. Cook and stir for 2 min. Remove from the heat;
stir in gelatin until dissolved. Cool for 15 min. Place raspberries in the
crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hrs. Garnish with whipped cream if desired.

Yield: 6 - 8 servings

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