Blueberry Refrigerator Pie

Directions

1. 1
   Heat oven to 350F.
2. 2
   Reserve 1 Tbsp.
3. 3
   butter.
4. 4
   Melt remaining butter; mix with wafer crumbs.
5. 5
   Press onto bottom and up side of 9-inch tart pan with removable bottom.
6. 6
   Bake 10 min.
7. 7
   or until golden brown.
8. 8
   Bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp.
9. 9
   cold water to boil in saucepan, stirring constantly.
10. 10
    Dissolve cornstarch in 3 Tbsp.
11. 11
    of the remaining cold water; whisk into blueberry mixture.
12. 12
    Simmer on low heat 2 min.
13. 13
    or until thickened, stirring constantly.
14. 14
    Remove from heat.
15. 15
    Add reserved butter; stir until melted.
16. 16
    Reserve 1/2 tsp.
17. 17
    lemon zest and 1 tsp.
18. 18
    juice.
19. 19
    Stir remaining zest and juice into blueberry mixture; pour into crust.
20. 20
    Add boiling water to gelatin mix in medium bowl; stir 2 min.
21. 21
    until completely dissolved.
22. 22
    Add enough ice to remaining cold water to measure 1 cup.
23. 23
    Add to gelatin; stir until slightly thickened.
24. 24
    Remove any unmelted ice.
25. 25
    Whisk 1 cup COOL WHIP into gelatin.
26. 26
    Refrigerate 15 min.
27. 27
    or until gelatin mixture is thick enough to mound.
28. 28
    Stir in 1-1/2 cups of the remaining blueberries; spoon over blueberry layer in crust.
29. 29
    Refrigerate 4 hours or until firm.
30. 30
    Top pie with remaining COOL WHIP.
31. 31
    Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over pie.