No Bake Creamy Lemon-Blueberry Pie

• portionen: 8 servings

Zutaten

1-1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/3 cup butter, melted

1 (3 oz) package lemon Jell-o

2/3 cup boiling water

1/2 cup cold water

6-7 ice cubes

1 (8 oz) conatiner Cool Whip Topping, plus more for garnish

4 cups fresh blueberries

1-1/2 teaspoons yellow food coloring (optional)

Anweisungen

Combine graham cracker crumbs, sugar and melted butter until fully incorporated. Press into the bottom and up the sides of a 9" springform pan. Place in the refrigerator for two hours to set. In a large bowl pour boiling water over lemon gelatin and stir until it has completely dissolved. Add cold water and stir in ice cubes until they are melted. The mixture will thicken slightly, but not much. Stir in Cool Whip and food coloring (if you want a yellow-colored pie). Fold in blueberries. Place in the refrigerator for an hour for the mixture to thicken slightly. Pour thickened Jell-o mixture on top of pie crust. Cover and let the pie set overnight in the coldest part of your refrigerator. If you want really clean slices, place in the freezer for 15 minutes right before cutting. Top each slice with Cool Whip if you choose.

It is not necessary to add food coloring if you are not concerned about the color of this pie. Once the Cool Whip is stirred in, the yellow colored gelatin is overcome by the creamy white of the Cool Whip. The food coloring does not change the taste and helps only with identifying the flavor of the pie. It's your choice whether you use it or not. This pie is not overly sweet, but you do want sweet blueberries. For best results, purchase several tubs of blueberries and pick out the ripest ones to use in this dessert.