No-Bake Blueberry Pie
  • 1 package (3 ounces) raspberry- or strawberry-flavored gelatin
  • 2-1/2 cups fresh or frozen blueberries* (about 12 ounces), divided
  • 1 ready-to-use 9-inch graham cracker pie crust (6 ounces)
  • 1 cup whipped cream or nondairy whipped topping


Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours.

To serve: Top pie with whipped cream** dolloped with a spoon or piped with a decorative star tip.
Decorate pie with remaining blueberries.

*If using frozen blueberries, thaw and drain well before adding to the gelatin.

Yield: 8 Portions