- 1 package (3 ounces) black cherry or cherry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1-1/2 cups fresh blackberries
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (8 to 10 inches)
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 1 hour or until thickened.
- Gently fold in blackberries and whipped topping. Pour into crust. Cover and chill for 2 hours or until serving. Yield: 8 servings.
Originally published as Blackberry Breeze Pie in Quick Cooking July/August 2001
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed Aug. 26, 2014