#2863 - Blueberry Jell-O Pie

(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.

#1006 - Yellow Jell-O Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 6oz. box strawberry Jell-O (OR blueberry Jell-O OR raspberry Jell-O)
2 cups boiling water
1 - 8oz. Cool Whip (thawed)
1 pint fresh berries (use the same type of berries as your Jell-O flavor)

Wash berries--drain and slice--refrigerate. Bake cake according to box directions. Pour Jell-O powders in a bowl--add boiling water and stir until dissolved. As soon as you remove cake from oven use the handle of a wooden spoon and poke holes all over the top of the cake about 1" apart. Pour the warm Jell-O over the top of the cake evenly. Cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator, spread Cool Whip on the top (like frosting) and place sliced berries on the top of the Cool Whip. If the berries are too wet, dump them on paper towels to slightly dry them before adding to top of the Cool Whip. Refrigerate until cold--keep refrigerated.