EASY BERRY PIE

1/4 cup cold water
1 packet unflavored gelatin
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 cup sour cream
1 (1 lb 5 oz) can blueberry pie filling, divided use
1 (9 inch) graham cracker crust

Combine water and gelatin in a 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 remining filling. Cover and refrigerate pie for 3 to 4 hours.

When ready to serve, garnish with reserved filling, leaving about 1/2 inch ring around pie.