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.
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