Blueberry Puddin' Pie

1. 1

   Line bottom and sides of 9-inch pie plate with halved ladyfingers or cookies.

2. 2

   Cook pudding according to directions, using 3 cups of milk; add orange rind while it is cooking.

3. 3

   Stir in coconut.

4. 4

   Chill.

5. 5

   Stir well and spoon 1/2 of mixture into pie pan. Spread 1/2 or more of the blueberries.

6. 6

   Cover with remaining pudding.

7. 7

   Whip heavy cream with sugar and vanilla until stiff; spoon cream on pie.

8. 8

   Sprinkle with blueberries.

9. 9

   Chill until ready to serve.

No nutritional information available.

No additional tips available.