Layered Blueberry Tart

• 7 Tbsp. butter, divided
• 50 Nilla Vanilla Wafers, finely crushed (about 1-1/3 cups)
• 4 cups fresh blueberries, divided
• 1/2 cup plus 1 Tbsp. sugar, divided
• 3/4 cup cold water, divided
• 2 Tbsp. corn starch
• zest and juice from 1 lemon, divided
• 3/4 cup boiling water
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• ice cubes
• 2 cups thawed Cool Whip Whipped Topping, divided

1. Heat oven to 350F.
2. Reserve 1 Tbsp.
3. butter.
4. Melt remaining butter; mix with wafer crumbs.
5. Press onto bottom and up side of 9-inch tart pan with removable bottom.
6. Bake 10 min.
7. or until golden brown.
8. Meanwhile, bring 1-1/2 cups blueberries, 1/2 cup sugar and 1 Tbsp.
9. cold water to boil in saucepan, stirring constantly.
10. Dissolve corn starch in 3 Tbsp.
11. of the remaining cold water; whisk into blueberry mixture.
12. Cook on low heat 2 min.
13. or until thickened, stirring constantly.
14. Remove from heat.
15. Add reserved butter; stir until melted.
16. Reserve 1/2 tsp.
17. lemon zest and 1 tsp.
18. juice; stir remaining zest and juice into blueberry mixture.
19. Pour into crust.
20. Add boiling water to jelly powder in large bowl; stir 2 min.
21. until completely dissolved.
22. Add enough ice to remaining cold water to measure 1 cup.
23. Add to jelly powder; stir until slightly thickened.
24. Whisk in 1 cup Cool Whip.
25. Refrigerate 15 min.
26. or until mixture is thick enough to mound.
27. Stir in 1-1/2 cups of the remaining blueberries; spoon over layer in crust.
28. Refrigerate 4 hours or until firm.
29. Run knife around tart to loosen from rim of pan; remove rim.
30. Top tart with remaining Cool Whip.
31. Toss remaining blueberries with reserved lemon zest, juice and sugar; spoon over pie.

butter, nilla vanilla wafers, fresh blueberries, sugar, cold water, corn starch, lemon, boiling water, topping

Taken from www.kraftrecipes.com/recipes/layered-blueberry-tart-129785.aspx (may not work)