BLUEBERRY LEMON PIE

1 (9 inch) baked pie shell 1/4 c. Powdered sugar

1 (6 ox) pkg lemon gelatin 2 tsp vanilla

3 c. Water 2 c. Fresh blueberries

2 c. Heavy cream, whipped

Dissolve gelatin in 1 cup of boiling water. Stir in remaining water and

chill until partially set. Whip cream with sugar and vanilla. Fold

whipped cream into the gelatin, then fold in the blueberries. Spoon

filling into baked and cooled pie shell.

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