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Blueberry Bottom Pie Recipe

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This recipe for Blueberry Bottom Pie, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Bruns
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 packages vanilla pudding
1 ¼ cups milk
1 ½ cups blueberries, puréed (yields 1 cup)
½ tsp cinnamon
1 baked 9-inch pie shell
2 tsp grated lemon zest
3 ½ cups cool whip

Directions:
Directions:
Combine 1 pkg. pudding mix, ¼ c milk, puréed berries, and cinnamon in saucepan. Cook and stir until mixture comes to a full boil. Pour into crust; chill. Prepare remaining pudding mix with remaining milk as directed on package for pie. Add 1 teaspoon of lemon zest; pour into bowl and cover with saran wrap. Chill about 1 hour—until cold. (Or place in freezer for 30 minutes.) Fold in 1 cup of whipped topping and spoon over blueberry layer. Combine remaining whipped topping and lemon zest. Spoon over filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with blueberries.

 

 

 

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