Search Site   
Pulled-Pork Sliders with Bitters
Queen’s Park Swizzle
Traditional Mojito
Orange Butter Sponge Cake
Apricot Orange Cubes
Cucumber Herb Cubes
Peach and Raspberry Cubes
Blueberry Lemon Cubes
Lemon Mint Cubes
Watermelon Lime Cubes
Cherry Mint Cubes
Lemon Blueberry Pie

Vanilla Wafer Crust 11-ounce box vanilla wafers 1/4 cup powdered sugar 3/4 cup unsalted butter, melted

Place half the vanilla wafers in a food processor. Pulse until finely ground and add the sugar, pulsing to blend. Add the butter a bit at a time, pulsing until the mixture holds together. Transfer to a 9-inch pie plate and press in the bottom. Arrange the remaining whole wafers around the inside edge of the pie plate. (Alternative: Grind all the wafers and press the crust on the bottom and up the sides of the pan.) Filling 3-ounce package lemon gelatin 2/3 cup boiling water 1 cup ice cold water 8-ounce container frozen whipped topping, thawed 2 cups fresh blueberries, divided Place the gelatin in a mixing bowl and add the boiling water. Stir well to completely dissolve. Add the ice water and stir for 1 minute or until thickened. Whisk in the whipped topping and refrigerate for 20 minutes. Meanwhile, prepare the Vanilla Wafer Crust and scatter 1/2 cup of the blueberries over the top of the crust. Spread the lemon filling over the top and refrigerate. When ready to serve, top with the remaining blueberries for garnish.