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
Directions:
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.
Source: Kraft Foods
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.
Source: Kraft Foods
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