Lemon-Blueberry Pie Cups

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

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

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

Directions

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.