blueberry bottom pie
(1 rating)
Great cool Summer pie. Good for upcoming 4'th of July. There is never any left around our house once it's served.
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(1 rating)
yield
8 serving(s)
prep time
25 Min
cook time
5 Min
method
Stove Top
Ingredients For blueberry bottom pie
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2 pkgvanilla pudding and pie filling (4 serving size)
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1 1/4 cmilk
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1 1/2 cblueberries, pureed
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1/2 tspcinnamon
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19" cooked pie shell, cooled
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2 tspgrated lemon rind
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3/12 ccool whip topping
How To Make blueberry bottom pie
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1Combine 1 package pie filling 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.
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2Prepare remaining package pie filling mix with remaining milk as directed on package for pie. Add 1 teaspoon of the lemon rind; pour into bowl and cover with plastic wrap. Chill about 1 hour, until cold.
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3Fold in 1 cup of the whipped topping and spoon over blueberry layer. Combine remaining whipped topping and lemon rind. Spoon over filling. Freeze 1 hour or chill in refrigerator 3 hours before serving Garnish with blueberrries if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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