Served as dessert. Vegetarian dish. Speciality: Easter Dessert Recipes

1 cookie crumb Pie Crust

1 small box blue Gelatin

1 cup boiling Water

1 cup whole Milk (or half-and-half)

3 cups frozen Whipped topping, thawed

2 Tablespoons Curacao or similar blue Liqueur

10 to 15 blue Peeps

1 cup fresh Blueberries for garnish

Freeze crust while you prepare the pie filling. Pour boiling water boiling water over gelatin in heatproof bowl. Stir to dissolve gelatin. Add cold milk and liqueur. Blend well and refrigerate until gelatin has thickened, but not set firm. Fold in thawed whipped topping to chilled gelatin mixture. Mix completely so that no streaks remain, but avoid overworking. Spoon filling into frozen crust. Snip apart each family of Peeps. Arrange in concentric circles atop pie filling. Use fresh blueberries to fill in gaps between Peeps. Refrigerate for at least 3 hours.

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