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Blueberry Cloud Pie
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Ingredients

1 9-inch graham pie shell
1 box blue jello powder
1/2 cup hot water
1/2 cup cold water
2- 8 oz containers of Cool Whip, thawed
5 tbsp confectioner's sugar
3/4 cup blueberries

Dissolve jello powder in small mixing bowl with 1/2 cup of hot water. When powder is completely dissolved, add in cold water and stir until mixed. Refrigerate for 1 hour, until partially set.

Set aside 3/4 cup of the thawed Cool Whip.

In a large mixing bowl combine the partially set jello with the remaining Cool Whip and 5 tbsp of powdered sugar until combined well and smooth.

Fold in blueberries.

Pour mixture into the graham pie shell and spread evenly.

Spread the set aside Cool Whip over the middle of the pie, allowing the blue edges of the other layer to show. Sprinkle with a few blueberries and put in the fridge for a couple of hours to set.

Refrigerate uneaten portions.
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