Blueberry Bottom Pie - cooking recipe

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

Preparation

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.