blueberry bottom pie
Great cool Summer pie. Good for upcoming 4'th of July. There is never any left around our house once it's served.
prep time
25 Min
cook time
5 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 packages vanilla pudding and pie filling (4 serving size)
- 1 1/4 cups milk
- 1 1/2 cups blueberries, pureed
- 1/2 teaspoon cinnamon
- 1 - 9" cooked pie shell, cooled
- 2 teaspoons grated lemon rind
- 3/12 cup cool whip topping
How To Make blueberry bottom pie
-
Step 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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Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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