1 1/2 c Raspberries
1 1/2 c Strawberries; sliced
1 c Blueberries
1 Baked pastry shell (9")== cooked
3/4 c Sugar
3 tb Cornstarch
1 1/2 c Water
1 pk (4-serving size) strawberry gelatin
8 oz Cool whip; thawed
Fresh mint leaves

Stir berries together in large bowl. Place in pastry shell. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stirring constantly, bring to boil on medium heat; boil 1 minute. Remove from heat. Stir in gelatin until completely dissolved. Cool to room temperature; pour over berries in pastry shell. Refrigerate 3 hours or until firm. Spread whipped topping over pie just before serving.

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