Blueberry Pie

1. 1

   Drain blueberries and add enough water to blueberry juice to make 2 cups.

2. 2

   Bring to a boil and stir in gelatin until dissolved. Add 1 1/2 cups cold water, pineapple and blueberries.

3. 3

   Pour into 13 x 9 x 1 1/2-inch pan and refrigerate until firm.

4. 4

   Prepare whipped topping mix as directions on package.

5. 5

   Blend with softened cheese and nuts.

6. 6

   Spread over congealed salad and chill for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.