Raspberry Pie (any fresh fruit will do)

Rinse and drain berries or other fruit.

Bake empty pie shell(s) according to direction (usually 12 minutes on 450). When baked, spread cream cheese in a thin layer on the bottom crust(s).** Place fresh fruit on cream cheese.

Mix water, sugar, and corn starch together and heat over medium until bubbly and clear. Remove from heat and stir in gelatin. Set aside to cool for 5 minutes.

When cool, gently pour gelatin mixture over fruit in pie crust. Refrigerate until set, approximately 45 minutes.

** Did you know? By adding a thin layer of cream cheese to the bottom pie crust of fruit pies, it will prevent the crust from getting soggy?