(by Shirley McNevich)
1 - 3oz. box blueberry Jell-O
2/3 cup boiling water
2 cups ice cubes
1 - 8oz. Cool Whip (thawed)
1 cup fresh blueberries (plus extra for the top of the pie)
1 - 9" ready-made graham cracker crust (or make your own)
In a bowl add blueberry Jell-O and boiling water--stir with a whisk until dissolved. Add the ice cubes--keep stirring until Jell-O thickens (about 2-3 minutes). Remove any unmelted ice cubes and discard. Add the Cool Whip to the blueberry Jell-O--stir with a whisk until smooth. Add 1 cup fresh blueberries--stir with a spoon until mixed. Spoon the mixture into the graham cracker crust. Decorate the top with more blueberries if you wish. Refrigerate overnight.