Ingredients:
3 cups fresh blueberries
3 tablespoons warm water
1 tablespoon vanilla paste
4 teaspoons gelatin
16 oz cream cheese, softened
14 oz sweetened condensed milk

1 10-inch graham cracker crust

Directions:
Puree 2 cups blueberries. Set aside. Pour the warm water into a large bowl. Sprinkle with gelatin. Allow to sit 10 minutes. Add the blueberry puree and vanilla paste and mix until well combined. Beat in cream cheese and sweetened condensed milk. Fold in remaining blueberries. Pour into pie crust. Refrigerate until set, at least 5 hours.

My thoughts:

It is a little early for Baltimore blueberries but the stores are full of tasty blueberries from warmer climes and I couldn’t resist making my first ice box pie of the season. Ice box pies are so quick and easy to make because they don’t require baking. Some, like this pie, don’t even require any cooking at all! Just mix, pour into a prepared pie crust and refrigerate until set. Perfect for potluck or picnic because it travels well and can be made the night before. This pie is super blueberry-y thanks to the pureed and whole blueberries, you get a lot flavor in every bite!