Blueberry Cream Pie With Lemon Whipped Topping
Blueberry Bottom Cream Pie is a layered refrigerator dessert with a beautiful purple blueberry bottom layer, a creamy lemon middle layer and a sweet whipped cream studded with lemon zest as the fluffy top layer.
Prep Time15 minutes mins
Cook Time0 minutes mins
Freeze1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 169kcal
- 2 packages 4-serving size Lemon Pudding and Pie Filling ( NOT instant)
- 1 ¼ cups milk
- 1 ½ cups blueberries pureed (1 cup)
- ½ teaspoon cinnamon
- 1 baked 9-inch pie shell cooled
- 2 teaspoons grated lemon rind
- 3 ½ cups thawed Whipped Topping
Combine 1 package pie filling mix, ¼ 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.
- We freeze the pie and we take it out of the freezer about an hour before serving.
- We don't like having a partial container of whipped topping left over so we usually end up using all of the topping for the dessert - it won't negatively affect the pie at all :-)
Calories: 169kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 103mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 2.6mg | Calcium: 58mg | Iron: 0.5mg