Blueberry Summer Pie
This is the recipe for the pie pictured in our blueberry barn-very sweet
2/3 cup boiling water
1 pkg. (4-serving size) Lemon Flavor Gelatin
1/2 cup cold water
2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup blueberries
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
Mix cold water and ice to make 1-1/4 cups.
Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
STIR in lemon peel, juice and whipped topping with wire whisk until smooth. Stir in fruit.
Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or overnight until firm. Garnish with additional fruit and whipped topping, if desired.