- 7 Tablespoons butter, divided
- 1½ cups Vanilla Wafers, finely crushed
- 4 cups fresh blueberries, divided
- ½ cup plus 1 Tablespoon sugar, divided
- ¾ cup cold water, divided
- 2 Tablespoons cornstarch
- Zest and juice of 1 lemon, divided
- ¾ cup boiling water
- 1 3 ounce package Jell-O Lemon Flavor Gelatin
- Ice cubes
- 1 8 ounce tub Cool Whip Whipped Topping, thawed, divided
- Heat oven to 350°F.
- Reserve 1 tablespoon 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.
- Meanwhile, combine 1½ cups blueberries, ½ cup sugar and 1 tablespoon cold water in saucepan. Bring to boil, stirring constantly. Dissolve cornstarch in 3 tablespoons of the remaining cold water; whisk into blueberry mixture. Simmer on low heat 2 minutes, or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve ½ teaspoon lemon zest and 1 teaspoon juice; stir remaining zest and juice into blueberry mixture. Pour into crust.
- Add boiling water to gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Add enough ice to remaining ½ cup 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 minutes or until mixture is thick enough to mound. Stir in 1½ cups of the remaining blueberries; spoon over layer in crust.
- Refrigerate 4 hours or until firm. Top with remaining cool whip. Toss remaining blueberries with reserved lemon zest, juice and sugar; spoon over pie.
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