3/4 c. cold water
1 env. unflavored gelatin
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 c. sour cream
1 (1 lb. 5 oz.) can blueberry pie filling
1 (9-inch) graham cracker crust

Combine water and gelatin in small saucepan. Place over low heat and stir until dissolved and mixture is clear. In a medium bowl combine condensed milk and lemon juice. Stir in gelatin mixture until well combined.

Fold in sour cream. Mix in 1 1/4 cups blueberry filling. Spread mixture evenly into crust. Chill remaining filling. Cover and refrigerate pie for 3-4 hours. When ready to serve, garnish with reserved filling, leaving about 1/2 inch ring around the pie.