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


1. 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 blueberries.
2. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours.
3. To serve, top pie with whipped cream spooned or piped with a decorative star tip. Decorate pie with remaining blueberries.
If using frozen blueberries, be sure to thaw and drain well before adding to gelatin.
No-Bake Blueberry Pie
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