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Blueberry Refrigerator Pie

Posted by on Aug. 17, 2011 at 1:26 AM
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 I got this in an e-mail from Kraft Foods.

Blueberry Refrigerator Pie recipe

What You Need

7 Tbsp. butter, divided
50   NILLA 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 of 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.

MEANWHILE, combine 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water in saucepan. Bring to boil, 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 1/2 cup 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 mixture is thick enough to mound. Stir in 1-1/2 cups of the remaining blueberries; spoon over layer in crust.

REFRIGERATE 4 hours or until firm. Top with remaining COOL WHIP. Toss remaining blueberries with reserved lemon zest, juice and 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!
Substitute
Prepare using orange zest and juice.
Use a Springform Pan
Substitute a 9-inch springform pan for the tart pan.

Be real and unashamed.  Even of your faults.  -Amy Bloom

by on Aug. 17, 2011 at 1:26 AM
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