Blueberry lemon pie

Yield: 1 servings

Measure Ingredient
1 \N 9\" baked pie shell
6 ounces Pkg. lemon gelatin
2 cups Fresh blueberries
2 cups Heavy cream, whipped
¼ cup Powdered sugar
2 teaspoons Vanilla
3 cups Water

Dissolve gelatin in 1 cup of boiling water. Stir in remaining water and chill until partially set. Whip cream with sugar and vanilla.

Fold whipped cream into the gelatin, then fold in the blueberries.

Spoon filling into the baked and cooled pie shell.

Source: King's Orchard, Plantersville, Texas Shared by: Becci McClain

Submitted By BECCI MCCLAIN On 06-07-95

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