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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I have also used cherry and pie filling for this. Just wonderful, and creamy! Refrigeration time is included in Cook time. Ingredients:
6 vanilla wafer cookies |
3/4 cup canned blueberry pie filling |
1 cup boiling water |
1 (3 ounce) package lemon jell-o gelatin |
3/4 cup cold water |
4 ounces containers cool whip topping, thawed |
Directions:
1. PLACE one vanilla wafer on bottom of each of 6 dessert cups.
2. Top each wafer with 2 tablespoons pie filling.
3. Set aside.
4. STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
5. STIR in cold water.
6. Refrigerate 10 to 15 minutes or until mixture is slightly thickened (consistency of unbeaten egg whites).
7. Stir in 1/2 of the whipped topping until well blended.
8. Spoon over pie filling in cups.
9. REFRIGERATE 2 hours or until firm.
10. Garnish with remaining whipped topping, if desired.
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