1 (3 ounce) package raspberry or strawberry-flavored gelatin
2 1/2 cups fresh or frozen blueberries*, divided
1 (6 ounce) ready-to-use 9-inch graham cracker pie crust
1 cup whipped cream
Servings: 8
Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir gently to 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.
Notes: *If using frozen blueberries, thaw and drain well before adding to the gelatin.
2 1/2 cups fresh or frozen blueberries*, divided
1 (6 ounce) ready-to-use 9-inch graham cracker pie crust
1 cup whipped cream
Servings: 8
Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir gently to 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.
Notes: *If using frozen blueberries, thaw and drain well before adding to the gelatin.
