2 tbsp. cornstarch
1/2 c. sugar
1/2 c. water
2 tbsp. lime juice
1 pt. fresh blueberries, divided
1 c. whipping cream, whipped
Prepared butter cookie crust (Keebler's)

Mix together cornstarch and sugar in medium saucepan; stir in water, lime juice and 1 cup blueberries. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool to room temperature. Fold whipped cream and remaining 1 cup berries into cooled blueberry mixture. Spoon into shell. Chill.