Blueberry Jell-O Treat (Print Version)
# Ingredients:
→ Blueberry Filling
01 -
3 ½ cups fresh blueberries, divided (save some extra for garnish)
02 -
One 3.4-ounce box Berry Blue Jell-O
03 -
1 cup granulated sugar
04 -
¼ cup cornstarch
05 -
½ cup water
06 -
1 cup water
→ Crust
07 -
2 tablespoons granulated sugar
08 -
1 package Golden Oreo cookies (about 36 cookies)
09 -
3 tablespoons salted butter, melted
10 -
Cool Whip (optional for topping)
# Instructions:
01 -
Heat 1 cup water and sugar in a medium pot over medium heat. Stir regularly until you notice the sugar dissolving and the liquid starts simmering.
02 -
In a small bowl, mix together the cornstarch and the ½ cup of water until smooth. You’ll want a lump-free mixture.
03 -
Pour your cornstarch mix into the simmering sugar-water, stirring well. Add 1 ½ cups of fresh blueberries. Cook on medium-high heat for about 10 minutes till the berries pop and the sauce thickens up.
04 -
Mix the Berry Blue Jell-O into the thickened blueberry mixture until it’s fully dissolved. Take off the heat and allow it to cool down to room temperature.
05 -
Set your oven to 350°F (175°C). Crush the Golden Oreos into crumbs using a food processor or a bag and rolling pin. Combine crumbs, melted butter, and sugar in a bowl and mix evenly.
06 -
Press the crumb mixture tightly into a 9-inch pie pan, flattening it with a spoon, a glass, or just your hands. Bake for 10 minutes, then let it cool down completely.
07 -
When the blueberry filling is no longer warm, mix in the remaining 2 cups of fresh blueberries. Spread this evenly over your cooled pie crust.
08 -
Refrigerate the pie for at least 4 hours so it sets up well. When ready to serve, slice it up and enjoy it with whipped cream or a scoop of ice cream if you like.