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1
Heat oven to 350F.
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2
Reserve 1 Tbsp.
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3
butter.
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4
Melt remaining butter; mix with wafer crumbs.
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5
Press onto bottom and up side of 9-inch tart pan with removable bottom.
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6
Bake 10 min.
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or until golden brown.
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8
Meanwhile, bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp.
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9
cold water to boil in saucepan, stirring constantly.
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10
Dissolve corn starch in 3 Tbsp.
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of the remaining cold water; whisk into blueberry mixture.
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12
Cook on low heat 2 min.
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13
or until thickened, stirring constantly.
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14
Remove from heat.
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15
Add reserved butter; stir until melted.
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16
Reserve 1/2 tsp.
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17
lemon zest and 1 tsp.
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juice; stir remaining zest and juice into blueberry mixture.
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19
Pour into crust.
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20
Add boiling water to jelly powder in large bowl; stir 2 min.
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until completely dissolved.
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22
Add enough ice to remaining cold water to measure 1 cup.
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23
Add to jelly powder; stir until slightly thickened.
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24
Whisk in 1 cup Cool Whip.
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25
Refrigerate 15 min.
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26
or until mixture is thick enough to mound.
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27
Stir in 1-1/2 cups of the remaining blueberries; spoon over layer in crust.
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28
Refrigerate 4 hours or until firm.
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29
Run knife around tart to loosen from rim of pan; remove rim.
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30
Top tart with remaining Cool Whip.
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31
Toss remaining blueberries with reserved lemon zest, juice and sugar; spoon over pie.
