Blueberry Refrigerator Pie

photo by:kraft

It isn't necessary to have a tart pan to make this Blueberry Refrigerator Pie, but it does maximize the oohs and aahs if you're having company.

time

prep:

30 min

total:

4 hr 30 min

servings

total:

10 servings

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What You Need

Tbsp. butter, divided

NILLA Wafers, finely crushed (about 1-1/2 cups)

cups fresh blueberries, divided

1/2

cup plus 1 Tbsp. sugar, divided

3/4

cup cold water, divided

Tbsp. cornstarch

Zest and juice of 1 lemon, divided

3/4

cup boiling water

pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

Ice cubes

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

HEAT oven to 350°F.

RESERVE 1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.

BRING 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice. Stir remaining zest and juice into blueberry mixture; pour into crust.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk 1 cup COOL WHIP into gelatin. Refrigerate 15 min. or until gelatin mixture is thick enough to mound. Stir in 1-1/2 cups of the remaining blueberries; spoon over blueberry layer in crust.

REFRIGERATE 4 hours or until firm. Top pie with remaining COOL WHIP. Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over pie.

Kraft Kitchens Tips

Size-Wise

You'll know it's a special occasion when you get to enjoy a serving of this refreshing pie.

Variation

Prepare using orange zest and juice.

Note

If you don't have a tart pan, you can use a foil-lined 9-inch round pan instead. Prepare tart as directed. Use foil handles to lift tart from pan before cutting to serve.

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cassandra1974

posted:9/1/2012

It was OK. A little time consuming for a Jello recipe. The lemon layer was a little bland. I think it needed some lemon zest and/or juice to punch it up a bit.

a cook

posted:8/15/2012

Not the best Kraft recipe, but it was okay. It was very easy to make; the men loved it - I was on the fence. Overall, great summertime "cool" pie!

Bobbysox3052

posted:8/14/2012

The creamy texture and blueberry taste are to die for. I made my pie using the orange zest, etc. It was great. I will make this again & again.

Rebecca0571

posted:7/1/2012

Made this pie as the flavours sounded appealing. Had to use an extra pkg of jello as no matter how long I let it set.. it was too runny to "Mound"..and I had followed the recipe exactly. The extra pkg. made all the difference.. I don't think I would make this one again..

NLRCK

posted:8/31/2011

Wonderful Recipe and not to hard to make. I made it for a family reunion and it went over big. The last piece was fought over ...who would get it and how much. It was wonderful! Even my picky 9 year old liked it.

HemlockKat

posted:8/22/2011

I agree that this was a bit more involved than the standard jello-based dessert, but the results were very good and the dish looked just like the photo. A great summer dish! I made mine in a ceramic tart pan (witout the removable bottom) and it served beautifully as well.

vbenick

posted:3/6/2011

A little more work than a traditional summer dessert but so worth it due to the flavor payoff!

a cook

posted:8/19/2010

This was delicious, but you have to like fruit and it is very filling like cheesecake- take a small piece! Easy to make and everyone wanted the recipe.

a cook

posted:8/13/2010

This pie took quite a bit of time to make and was disappointing. It didn't have much of a lemon flavor and the jello combined with the cool whip was rather stiff and not creamy

a cook

posted:7/22/2010

oven temp. not shown in recipe. also the directions were confusing. Do you take it out of pan after it has been in frig. for 4 hrs. or before you fill the pan.