1 9″ baked pie shell
6 oz Pkg. lemon gelatin
2 c Fresh blueberries
2 c Heavy cream, whipped
1/4 c Powdered sugar
2 ts Vanilla
3 c Water
Dissolve gelatin in 1 cup of boiling water. Stir in remaining water
and chill until partially set. Whip cream with sugar and vanilla.
Fold whipped cream into the gelatin, then fold in the blueberries.
Spoon filling into the baked and cooled pie shell.