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Blueberry Bottom Pie
By wife2abadge on November 17, 2008
Photo by wife2abadge
0 Reviews
- Prep Time: 15 mins
- Total Time: 3 hrs 15 mins
- Servings: 6-8
Photo by wife2abadge
About This Recipe
"Easy and yummy. I made it with light Cool Whip and skim milk and it still got raves from my guests. The cooking time is actually chilling time."
Ingredients
- 2 (3 1/2 ounce) packages instant vanilla pudding
- 1 1/4 cups milk
- 1 1/2 cups blueberries, pureed ( 1 cup of puree)
- 3 1/2 cups Cool Whip
- 1/2 teaspoon cinnamon
- 1 9-inch baked pie crust
- 2 teaspoons lemon rind, grated
Directions
- Combine 1 package of pudding mix, 1/4 cup milk, cinnamon and pureed blueberries in a saucepan.
- Cook and stir until mixture comes to a full boil.
- Pour into crust and chill.
- Prepare remaining pudding as for pie (directions are on the box).
- Add 1 tsp lemon rind, cover with plastic wrap, and chill for 1 hour.
- Fold in 1 cup of Cool Whip and spoon over blueberry layer.
- Combine remaining Cool Whip and lemon rind; spoon over filling.
- Chill three hours.
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Blueberry Bottom Pie (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (145 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 472.2
- Calories from Fat 212
- 45%
- Amount Per Serving
- %
- Total Fat 23.6g
- 36%
- Saturated Fat 13.4g
- 67%
- Cholesterol 7.1mg
- 2%
- Sugars 43.5 g
- Sodium 661.3mg
- 27%
- Total Carbohydrate 62.0g
- 20%
- Dietary Fiber 1.5g
- 6%
- Sugars 43.5 g
- 174%
- Protein 4.4g
- 8%
Reviews
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