This pie is light and refreshing.

What you need:

• 1 small pkg. lemon gelatin
• 2/3 c. boiling water
• 1/2 c. cold water
• Ice cubes
• 3 1/2 c. thawed whipped topping
• 1 pint fresh blueberries
• 1 graham cracker crumb crust

Directions:

• Completely dissolve gelatin in boiling water. Combine water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. using wire whisk, blend in whipped topping. Fold in 1 1/2 cups of blueberries and chill until mixture will mound. Spoon into crust. Chill 2 hours. Garnish with remaining blueberries and additional whipped topping.

This recipe is from Locke’s Fruitful Acres in Decatur. Give them a call at (269) 423-6536 to find out how the blueberry picking is going. They are open Monday - Saturday from 8:30 a.m. to 6 p.m. and Sunday from 12 to 6 p.m. Locke’s also has a wonderful gift shop with many great country treasures to peruse.