Blueberry Jell-O Pie Delight (Print Version)
# Ingredients:
→ Blueberry Filling
01 -
1 cup water
02 -
1 cup granulated sugar
03 -
½ cup water
04 -
¼ cup cornstarch
05 -
3 ½ cups fresh blueberries, divided use (plus extra fresh berries for decoration)
06 -
One 3.4-ounce box Berry Blue Jell-O
→ Crust
07 -
1 package Golden Oreo cookies (about 36 cookies)
08 -
2 tablespoons granulated sugar
09 -
3 tablespoons salted butter, melted
10 -
Cool Whip (for serving, optional)
# Instructions:
01 -
In a medium saucepan, stir together 1 cup water and 1 cup sugar until combined. Heat on medium until the mixture simmers and the sugar has dissolved.
02 -
In a small bowl, whisk together ½ cup water and ¼ cup cornstarch until smooth to create a slurry.
03 -
Add the cornstarch slurry to the simmering water and sugar mixture, whisking to combine. Add 1 ½ cups of blueberries and heat over medium-high heat until the blueberries burst and the liquid thickens, approximately 10 minutes.
04 -
Stir in the Berry Blue Jell-O until fully dissolved. Remove from heat and allow the mixture to cool to room temperature.
05 -
Preheat oven to 350°F (175°C). Pulse Golden Oreos in a food processor or crush them in a plastic bag until fine crumbs form. Mix crumbs with 2 tablespoons sugar and 3 tablespoons melted butter until evenly combined.
06 -
Firmly press the crumb mixture into a 9-inch pie pan using the bottom of a glass, the back of a spoon, or clean hands. Bake in the preheated oven for 10 minutes. Remove and allow to cool completely.
07 -
Once the blueberry filling has cooled, stir in the remaining 2 cups of fresh blueberries. Pour the mixture into the cooled crust, spreading it evenly.
08 -
Refrigerate the pie for about 4 hours until set. Slice and serve with whipped topping or ice cream if desired.