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1 package (3 ounces) raspberry- or strawberry-flavored gelatin
2-1/2 cups fresh or frozen blueberries (about 12 ounces), divided
1 ready-to-use 9-inch graham cracker pie crust (6 ounces)
1 cup whipped cream or nondairy whipped topping
Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours.
To serve:
Top pie with whipped cream dolloped with a spoon or piped with a decorative star tip.
Decorate pie with remaining blueberries.
Servings: 8
2-1/2 cups fresh or frozen blueberries (about 12 ounces), divided
1 ready-to-use 9-inch graham cracker pie crust (6 ounces)
1 cup whipped cream or nondairy whipped topping
Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours.
To serve:
Top pie with whipped cream dolloped with a spoon or piped with a decorative star tip.
Decorate pie with remaining blueberries.
Servings: 8
