Ingredients

The following ingredients have 4 Servings
  • 2 packages (4-serving size Lemon Pudding and Pie Filling ( NOT instant))
  • 1 1/4 cups milk
  • 1 1/2 cups blueberries (pureed (1 cup))
  • 1/2 teaspoon cinnamon
  • 1 baked 9-inch pie shell (cooled)
  • 2 teaspoons grated lemon rind
  • 3 1/2 cups thawed Whipped Topping

Instruction

  • Combine 1 package pie filling mix, 1/4 cup of the milk, the pureed berries and cinnamon in a saucepan. Cook and stir until mixture comes to a full boil. Pour into crust; cover with plastic wrap and 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 for 1 hour or chill in refrigerator 3 hours before serving. Garnish with blueberries and mint leaves, if desired.