Blueberry Tart

Ingredients

• 4 cups blueberries fresh divided
• 7 Tbsp butter divided
• 2 Tbsp cornstarch 
• 10 servings ice cubes 
• 3 oz jell-o lemon flavor gelatin 
• 1  lemon zest divided
• 0.5 cup sugar divided
• 1.5 cups vanilla wafers crushed finely
• 0.8 cup water boiling
• 0.8 cup water cold divided
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• sauce pan
• oven
• whisk
• tart form

Directions

1. Heat oven to 350F.
2. 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.
3. Bake 10 min. or until golden brown.
4. Bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp. cold water to boil in saucepan, 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.
5. Remove from heat.
6. 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.
7. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
8. Add enough ice to remaining cold water to measure 1 cup.
9. Add to gelatin; stir until slightly thickened.
10. Remove any unmelted ice.
11. Whisk 1 cup COOL WHIP into gelatin. Refrigerate 15 min. or until gelatin mixture is thick enough to mound. Stir in 1-1/2 cups of the remaining blueberries; spoon over blueberry layer in crust.
12. Refrigerate 4 hours or until firm. Top pie with remaining COOL WHIP. Toss remaining blueberries with reserved lemon zest, juice and remaining sugar; spoon over pie.