Blueberry Bottom Pie

Blueberry Bottom Pie

2 packages (4 oz. each) vanilla pudding mix

1 1/4 cups milk

1 1/2 cups blueberries, pureed

1/2 teaspoon cinnamon

1 baked 9″ pie shell, cooled

2 teaspoons grated lemon rind

3 1/2 ounces cool whip, thawed

Combine 1 pkg pudding mix, 1/4 cup of the milk, the pureed berries and cinnamon in saucepan. Cook and stir until mixture comes to a full boil. Pour into crust; chill. Prepare remaining pudding mix with milk, as directed on pkg for pie. Add 1 tsp of the lemon rind; pour into bowl and cover with plastic wrap. Chill 1 hour. Fold in 1 cup of the whipped topping and spoon over blueberry layer. Combine remaining whipped topping and lemon rind. Spoon over filling. Chill in refrigerator, at least 3 hours before serving. Top with blueberries.

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