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.
