Lemon-Blueberry Pie Cups

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READY IN: 2hrs 15mins
Recipe by RecipeNut

I have also used cherry and pie filling for this. Just wonderful, and creamy! Refrigeration time is included in Cook time.

Ingredients Nutrition

  • 6 vanilla wafer cookies
  • 34 cup canned blueberry pie filling
  • 1 cup boiling water
  • 1 (3 ounce) package lemon Jell-O gelatin
  • 34 cup cold water
  • 4 ounces containers Cool Whip Topping, thawed


  1. PLACE one vanilla wafer on bottom of each of 6 dessert cups.
  2. Top each wafer with 2 tablespoons pie filling.
  3. Set aside.
  4. STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
  5. STIR in cold water.
  6. Refrigerate 10 to 15 minutes or until mixture is slightly thickened (consistency of unbeaten egg whites).
  7. Stir in 1/2 of the whipped topping until well blended.
  8. Spoon over pie filling in cups.
  9. REFRIGERATE 2 hours or until firm.
  10. Garnish with remaining whipped topping, if desired.

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