Creamy Blueberry Cereal Crust Pie

Instructions

1. 1

   In a large saucepan, melt the marshmallows and butter over medium heat, stirring constantly until smooth. Remove from heat and stir in the crisp rice cereal. Grease a 9-inch pie plate and press the cereal mixture into the bottom and up the sides to form a crust. Set aside.

2. 2

   In a large bowl, dissolve the gelatin in the boiling water. Stir in the cold water and refrigerate until partially set, about 1 hour.

3. 3

   In a separate bowl, beat the heavy whipping cream until it begins to thicken. Add the confectioners' sugar and continue beating until soft peaks form.

4. 4

   Fold the whipped cream and fresh blueberries into the partially set gelatin mixture. Pour the filling into the prepared cereal crust. Refrigerate the pie and the remaining whipped cream for up to 4 hours. Garnish the pie with the reserved whipped cream and additional blueberries before serving.