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Blue Peeps Pie
1 cookie crumb pie crust
1 small box blue gelatin
1 cup boiling water
1 cup whole milk (or half-and-half)
3 cups frozen whipped topping, thawed
2 tablespoons Curacao or similar blue liqueur
10 to 15 blue Peeps
1 cup fresh blueberries for garnish
Freeze crust while you prepare the pie filling. Pour boiling water
boiling water over gelatin in heatproof bowl. Stir to dissolve
gelatin.
Add cold milk and liqueur. Blend well and refrigerate until
gelatin has thickened, but not set firm.
Fold in thawed whipped topping to chilled gelatin mixture. Mix
completely so that no streaks remain, but avoid overworking.
Spoon
filling into frozen crust.
Snip apart each family of Peeps. Arrange in concentric circles atop
pie filling. Use fresh blueberries to fill in gaps between Peeps.
Refrigerate for at least 3 hours.
Note: Peeps refrigerated for longer than
36 hours will begin to "weep" and ooze melted sugar.
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