Blueberry Pie - cooking recipe

Ingredients

9-inch graham cracker crust
1/4 c. cold water
1 envelope unflavored gelatin
1 can Eagle Brand milk (sweetened)
1/3 c. lemon juice
1 c. sour cream (1/2 pt.)
2 1/2 c. Comstock blueberry pie filling (1 lb. 5 oz. can)

Preparation

Put water
and
gelatin in saucepan.
Place over direct heat and stir
until dissolved or mixture is clear.
In medium size bowl, combine
condensed
milk
and lemon juice.
Stir in gelatin mixture.
Fold
in
sour
cream.
Mix in 1 1/4 cups of the pie filling.
Turn
into crust.
Refrigerate 2 to 3 hours. Garnish pie top with remaining chilled pie filling.