- 1 - 9 inch graham cracker crust
- 1 - 3 ounce package of watermelon gelatin
- 1/4 cup of boiling water
- 1 package of frozen whipped topping
- 1 cup of watermelon, seeded and cubed
- 1 cup blueberries
Directions
In a large mixing bowl, dissolve gelatin in boiling water and cool mixture to room temperature. Whip in whipped topping with a wire whisk. Fold in blueberries and watermelon. Spoon mixture into the crust and refrigerate for at least two hours.
Serves: 8
