Lemon-Blueberry Pie Cups

• 6 vanilla wafer cookies
• 34 cup canned blueberry pie filling
• 1 cup boiling water
• 1 (3 ounce) package lemon Jell-O gelatin
• 34 cup cold water
• 4 ounces containers Cool Whip Topping, thawed

1. PLACE one vanilla wafer on bottom of each of 6 dessert cups.
2. Top each wafer with 2 tablespoons pie filling.
3. Set aside.
4. STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
5. STIR in cold water.
6. Refrigerate 10 to 15 minutes or until mixture is slightly thickened (consistency of unbeaten egg whites).
7. Stir in 1/2 of the whipped topping until well blended.
8. Spoon over pie filling in cups.
9. REFRIGERATE 2 hours or until firm.
10. Garnish with remaining whipped topping, if desired.

vanilla wafer cookies, blueberry pie filling, boiling water, cold water, containers

Taken from www.food.com/recipe/lemon-blueberry-pie-cups-39580 (may not work)