Blueberry Bottom Pie

Blueberry Bottom Pie
serves 6-8

2 pkgs (4-serving size) instant vanilla pudding
1 1/4 cup milk
1 1/2 cup blueberries, pureed (1 cup of puree)
3 1/2 cups Cool Whip
1/2 tsp cinnamon
1 baked 9-inch pie shell
2 tsp grated lemon rind

Combine one package of pudding mix, 1/4 cup milk, pureed blueberries, and cinnamon in a saucepan. Cook and stir until the mixture comes to a full boil. Pour into the crust and chill.

Prepare the remaining pudding as for pie. Add 1 tsp lemon rind. Pour into bowl and cover with plastic wrap; chill one hour. Fold in one cup of Cool Whip and spoon over blueberry layer. Combine remaining Cool Whip and 1 tsp lemon rind; spoon over filling. Freeze 1 hour or put into the fridge for 3 hours.