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Blue Peep Pie

1 cookie crumb pie crust
1 four-serving box blue gelatin
1 cup boiling water
1 cup whole milk (or half-and-half/light cream)
3 cups cold, but thawed non-dairy whipped topping
2 tablespoons Curacao or similar blue liqueur
15 blue Peeps
1 cup fresh blueberries for garnish

Freeze crust while you prepare the pie filling. Pour one cup
boiling water over gelatin in heat proof bowl. Stir to dissolve
gelatin. Add 1 cup cold milk and liqueur. Blend well and refrigerate
until gelatin has thickened, but not set firm.

Fold in thawed 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 three hours.

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