Blueberry Bottom Pie
2 pkgvanilla pudding and pie filling (4 serving size)
1 1/4 cmilk
1 1/2 cblueberries, pureed
19" cooked pie shell, cooled
2 tspgrated lemon rind
3/12 ccool whip topping
How to Make Blueberry Bottom Pie
- Combine 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.
- Prepare 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.
- Fold 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.