Blueberry Refrigerator Pie

By carol gorman

Ingredients

• 50 Nilla Vanilla Wafers, finely crushed (about 1-1/3 cups)
• 6 Tbsp. butter, melted
• 6 cups fresh blueberries, divided
• 2/3 cup sugar
• 5 Tbsp. water, divided
• 2 Tbsp. corn starch
• 1 Tbsp. butter
• 1/4 tsp. zest and 1 Tbsp. juice from 1 orange
• 1-1/2 cups thawed Cool Whip Whipped Topping

Details

Servings 10
Preparation time 25mins
Cooking time 205mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 350°F.

Mix wafer crumbs and melted butter; press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown; cool.

Meanwhile, combine 1-1/2 cups blueberries, sugar and 2 Tbsp. water in large saucepan. Bring to boil on medium-high heat, stirring constantly. Dissolve corn starch in remaining water; whisk into blueberry mixture. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add butter, zest and juice; stir until butter is melted. Stir in 3 cups of the remaining blueberries.

Pour blueberry mixture into crust; top with remaining blueberries. Refrigerate 3 hours or until firm. Top with Cool Whip. Remove side of pan before serving.