This is a recipe I adapted from an old Jell-O advertisement many years ago. It is easy to make diabetic friendly by using sugar-free pudding mix. So even though I am diabetic now, I can still enjoy this pie. Cool Whip also makes a sugar-free whipped topping now but it can be hard to find. If your grocer doesn't carry it, ask for it. When I do find it (usually at Walmart) I always buy at least a couple because sometimes when I want some for a recipe, I can't find it.
2 pkgs (4-serving size each) French vanilla cook and serve pie filling and pudding mix
1 1/4 cups milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell*
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen whipped topping, thawed
fresh blueberries for garnish, if desired
Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.
Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.
Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.
Garnish with the fresh blueberries, if desired.
*A Graham cracker crust may be substituted.
Diabetic Instructions: Substitute pudding mix with sugar-free mix and use 2% milk!
1 1/4 cups milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell*
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen whipped topping, thawed
fresh blueberries for garnish, if desired
Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.
Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.
Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.
Garnish with the fresh blueberries, if desired.
*A Graham cracker crust may be substituted.
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