Summer Berry Pie

1-1/2 cups sugar
6 tablespoons cornstarch
3 cups cold water
2 packages (3 ounces each) raspberry or strawberry gelatin
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups fresh raspberries
2 graham cracker crusts (9 inches)
4 cups whipped topping
Fresh mint and additional sliced strawberries

In a large saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken.

Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries. Makes 2 pies (6-8 servings each).