Red, White, and Blueberry Pie from Amy Carter at Sarah's Place
2 pkg vanilla pudding and pie filling (4 serving size)
1 1/4 c milk
1 1/2 c blueberries, pureed
1/2 tsp cinnamon
1 9" graham cracker pie shell,
2 tsp grated lemon rind
3 c cool whip topping
1. Combine 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.
2. 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.
3. Fold 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 and garnish with strawberry halves.