Summer Blueberry Jello Pie
Remember the Jello pies of the 80's? I'm not sure if the best thing about them was the taste or how beautiful they were. This one is decorated with Cool Whip stars on the top and a center full of blueberries so it is PRETTY. This would work with strawberries, also, but I love blueberries.
Blueberries are my favorite fruit. What's yours?
Summer Jello Pie with Blueberries
2 packages raspberry Jello
1 cup blueberries
1/2 cup sour cream (low fat)
1 cup hot water
1 small container Cool Whip, with 1 1/2 cups set aside
1 graham cracker crust
Place boiling water and Jello in medium bowl and stir until completely dissolved. Slightly cool and pour into blender and add sour cream and blueberries. Blend.
Pour a thin layer of this into the graham cracker crust and put the rest in the refrigerator in a medium sized bowl to gel a little bit for about 45 minutes. When you see it is getting like egg whites, take it out and start to fold the Cool Whip into it. Save about 1 1/2 cups Cool Whip for decorating the top of the pie. Gently fold all the rest of the Cool Whip into the Jello. When that's done pour over the Jello in the graham cracker crust. The whole thing should be looking really nice now.
Cool Jello pie completely for about 3 or 4 hours. Now to decorate. Take a large star tip for cake decorating and put into a pastry bag. Fill with the 1 1/2 cups Cool Whip and make stars all around the top of the pie except for a circle in the middle which will be filled with blueberries.
Serves 8 small pieces of pie.
Best wishes, all,