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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.