- I pkg. (3 oz.) raspberry or strawberry flavored gelatin
- 2· 1 /2 cups fresh or frozen blueberries*, divided
- 1 ready-to-use 9-inch graham cracker pie crust
- 1 cup whipped cream
Prepare gelatin according to package directions.
Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours.
Stir gently to break up gelatin.
Stir in 2 cups of the blueberries. •If using frozen blueberries, thaw and drain well before adding to the gelatin.
Spoon into pie crust, cover, and refrigerate until set, 3 to 4 hours.
To serve, top pie with dollops of whipped cream.
Decorate pie with remaining blueberries.