Blueberry Refrigerator Pie

1. 1

   Heat oven to 350F.

2. 2

   Mix wafer crumbs and melted butter; press onto bottom and up side of 9-inch tart pan with removable bottom.

3. 3

   Bake 10 min.

4. 4

   or until golden brown; cool.

5. 5

   Meanwhile, combine 1-1/2 cups blueberries, sugar and 2 Tbsp.

6. 6

   water in large saucepan.

7. 7

   Bring to boil on medium-high heat, stirring constantly.

8. 8

   Dissolve corn starch in remaining water; whisk into blueberry mixture.

9. 9

   Simmer on low heat 2 min.

10. 10

    or until thickened, stirring constantly.

11. 11

    Remove from heat.

12. 12

    Add butter, zest and juice; stir until butter is melted.

13. 13

    Stir in 3 cups of the remaining blueberries.

14. 14

    Pour blueberry mixture into crust; top with remaining blueberries.

15. 15

    Refrigerate 3 hours or until firm.

16. 16

    Top with Cool Whip.

17. 17

    Remove side of pan before serving.

* Per serving · 4 servings · Values may vary.