FRESH FRUIT PIE

5 cups blueberries, halved strawberries or peeled sliced peaches

2 tab. plus 1 tea. cornstarch

2 tab. water

3/4 cup Karo Light Corn Syrup

2 tea. lemon juice

1 cup heavy cream, whipped (see note)

1 9" graham cracker pie shell, baked

In blender, blend 1 cup of the fruit at high speed. In 1 qt. saucepan mix corn starch and water until smooth. Add mashed fruit, Corn Syrup and lemon juice.(I rinse blender with lemon juice.) Stirring constantly, bring to boil over medium heat and boil 1 min. Turn into bowl; cover surface with Handi-Wrap. Cool to room temp. Fold in remaining fruit. Spread cream onto bottom and slightly higher than sides of pie shell. Fill with fruit mixture. Chill 3 hours or until set. Store in refrigerator. (In place of the cream I beat together: 1 pkg. Philadelphia Cream Cheese and, slowly, adding 1 cup of sugar. Then, slowly, beat in an 8 oz. pkg. of frozen Cool Whip in small chunks. You will probably need to restart mixer while spreading cream since it will harden quickly).