BLUE PEEP PIE

BLUE PEEP PIE

1 cookie crumb pie crust
1 box (4 serving size) blue gelatin
1 cup boiling water
1 cup whole milk (or half-and-half/light cream)
3 cups frozen whipped topping, thawed
2 tablespoons Curacao or similar blue liqueur
15 (1 package of 3 boxes) blue Peeps
1 cup fresh blueberries for garnish

Freeze crust while you prepare the pie filling. Pour boiling water  boiling
water over gelatin in heat proof bowl. Stir to dissolve gelatin.  Add cold milk
and liqueur. Blend well and refrigerate till 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. Peeps refrigerated for longer than 36 hours will begin to
"weep"  and ooze melted sugar.
Note
I made this with strawberry gelatin, substituted water for the liqueur,  and
used strawberries for garnish. It turned out very nicely. I also  only used 4
peeps for garnish. 15 was getting a bit thick.

Source:

rec.food.cooking, rec.food.recipes