Blueberry Cloud Pie (No Bake!)

Fresh blueberries and whipped cream on a rice krispie crust. From taste of home, sent in by Denise Heatwole. She suggests making two at a time because they go quickly.

• Ready In: 5 hrs 15 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1 1⁄4 cups miniature marshmallows
• 3  tablespoons butter, cubed
• 2 1⁄2 cups  crisp rice cereal
• 1 (3 ounce) package berry blue gelatin mix
• 1⁄2 cup boiling water
• 1⁄2 cup cold water
• 2  cups heavy whipping cream
• 5  tablespoons confectioners' sugar
• 1 2⁄3 cups fresh blueberries
•  additional fresh blueberries

Directions

1. In a large saucepan, combine marshmallows and butter. Cook and stir over medium until melted. Stir in cereal. With greased hands (I use a buttered piece of cling wrap, much easier) press mixture onto the bottom and up the sides of a pie plate. Set aside.
2. In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour.
3. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in berries and 3 cups into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream up to 4 hours. Garnish with reserved cream and blueberries. Prep and cooking time include chilling.