Blueberry Refrigerator Pie

Prep time30 min

Total time4hr 30min

Servings10 servings

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 whipped topping 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 whipped topping. Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over pie.

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 plastic wrap-lined 9-inch round pan instead. Prepare tart as directed. Use plastic wrap handles to lift tart from pan before cutting to serve.

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Nutrition Information Nutrition Per Serving
Calories	340
	% Daily Value*
Total fat 16g
Saturated fat 10g
Cholesterol 25mg
Sodium 200mg
Carbohydrate 48g
Dietary fiber 2g
Total sugars 34g
Protein 2g
Vitamin A	6 %DV
Vitamin C	6 %DV
Calcium	2 %DV
Iron	4 %DV

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