Summer Raspberry Jello Pie

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

Step-by-step instructions

1. 1

   Heat the raspberry juice to boiling and pour over gelatin, stirring until all dissolved.

2. 2

   Next add in the frozen raspberries and blackberries.

3. 3

   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.

4. 4

   When ready to serve, garnish with whipped cream, toasted coconut, raspberries, blackberries and mint.