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DONNA McBRIDE'S Blueberry Cloud Pie
1 large package (6 oz) strawberry Jell-O
1/4 cup sugar
2 cups boiling water
1 cup cold water
1 pint heavy cream
1 teaspoon vanilla
1 quart fresh Pinelands blueberries
3 - 9 inch graham cracker crusts (2 -10 inch crusts for 2 pies)


In a large bowl dry mix the package of Jell-O and sugar. Stir in 2 cups of boiling water until completely dissolved. Add the cup of cold water and stir. Refrigerate until cool (approximately 45 minutes). Add the pint of heavy cream and vanilla and beat lightly until frothy. Refrigerate again for 30 to 45 minutes until slightly thickened. Add the delicious and plump Pinelands blueberries and pour into the graham cracker crusts. Refrigerate until firm (2 to 3 hours) and serve. Gather up to 18 people for a great dessert!

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Pinelands Commission
15 Springfield Road
New Lisbon, NJ 08064