Blueberry Icebox Pie

• Vegetable-oil cooking spray
• 1 1/2 cups finely ground reduced-fat graham cracker crumbs
• 4 tsp light (reduced-fat) butter, melted
• 2 cups fresh blueberries (or frozen and thawed)
• 2 tbsp fresh lemon juice
• 2 tsp powdered unflavored gelatin
• 8 oz reduced-fat cream cheese
• 8 oz fat-free cream cheese
• 14 oz fat-free sweetened condensed milk
• Several fresh mint leaves

1. Preheat oven to 350F.
2. Lightly coat a 9" springform pan or glass pie pan with cooking spray.
3. Combine crumbs and butter in a bowl and press into pan.
4. Bake 10 minutes.
5. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl.
6. Sprinkle gelatin on top and let stand 10 minutes.
7. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed.
8. Beat in cream cheeses and milk.
9. Pour mixture over baked crust and chill until set.
10. Garnish with mint and remaining blueberries.

vegetableoil cooking spray, graham cracker crumbs, light, fresh blueberries, lemon juice, cream cheese, cream cheese, condensed milk, mint

Taken from www.epicurious.com/recipes/food/views/blueberry-icebox-pie-230134 (may not work)