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Desserts

Blueberry Refrigerator Pie

Blueberry Refrigerator Pie recipe
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

7
Tbsp.  butter, divided
50
 vanilla wafers, finely crushed (about 1-1/2 cups)
4
cups  fresh blueberries, divided
1/2
cup  plus 1 Tbsp. sugar, divided
3/4
cup  cold water, divided
2
Tbsp.  cornstarch
 Zest and juice from 1 lemon, divided
3/4
cup  boiling water
1
pkg.  (3 oz.) JELL-O Lemon Flavor Gelatin
 Ice cubes
1
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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