Fruit Tart a la Creme a.k.a Blueberry Refrigerator Pie

So I made this tart again and tried to rearrange the ingredients so that I could make it more 4th of July appropriate.

I added raspberries, and strawberries, plus the blueberries. Blueberries on the bottom, strawberries mixed in with the jello/whipped cream mix. Then raspberries sprinkled on top for decoration.

Instead of having the lemon flavored jello, I bought some regular unflavored gelatin and tried adding vanilla and sugar. It was quite an adventure and there was some heartache that came with it. The recipe called for 3 oz of Jello, but then getting the gelatin I didn't know how much I needed so I bought 3 oz of regular gelatin not realizing that the ratio isn't the same. I tried one packet at first and then that didn't work, not at all...

I thought that it didn't work because it didn't have enough gelatin and it needed more so we tried putting another packet in, and that didn't work because after the gelatin gets jelloey, it doesn't mix well.

So after a little discussion with the cooking queen I decided to do it again, even though they thought everyone thought it wasn't a good idea. So because I thought that I needed more gelatin I put two packets together, and made it the wrong way, but incidentally it worked. And then I realized I added too much gelatin, but thank goodness it didn't make it like a brick of gelatin. Also I added maybe a 1/4 cup of sugar (I didn't really measure it... it was that frantic), and 1 teaspoon of vanilla, abouts. So it actually turned out good.

Also the different fruits made it realllly good. So many different flavors with the vanilla and what not.

So here is the revised recipe:

Blueberry Refrigerator Pie

prep time: 30 min

total time: 4 hr 30 min

makes: 10 servings

What You Need!

7 Tbsp. butter, divided

50 NILLA Wafers, finely crushed (about 1-1/2 cups)

1 - 1/2 cups fresh blueberries
1 - 1/2 cups fresh strawberries
1 cup raspberries

1/2 cup plus 1 Tbsp. sugar, divided

3/4 cup cold water, divided

2 Tbsp. cornstarch

Zest and juice of 1 lemon, divided

3/4 cup boiling water

1 pkg regular unflavored gelatin

ice cubes

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

HEAT oven to 350°F.

RESERVE 1 Tbsp. butter. Melt remaining butter; mix with wafer crumbs. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min. or until golden brown.

MEANWHILE, combine 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water in saucepan. Bring to boil, stirring constantly. Dissolve cornstarch in 3 Tbsp. of the remaining cold water; whisk into blueberry mixture. Simmer on low heat 2 min. or until thickened, stirring constantly. Remove from heat. Add reserved butter; stir until melted. Reserve 1/2 tsp. lemon zest and 1 tsp. juice; stir remaining zest and juice into blueberry mixture. Pour into crust.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice to remaining 1/2 cup cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk 1 cup COOL WHIP into gelatin. Refrigerate 15 min. or until mixture is thick enough to mound. Stir in the strawberries; spoon over layer in crust.

REFRIGERATE 4 hours or until firm. Top with remaining COOL WHIP. Top whipped cream with raspberries.

(I didn't do this with the raspberries but this is what it says to do with the blueberries when they were on top: Toss blueberries with reserved lemon zest, juice and sugar; spoon over pie.)