2 pkgs. cook & serve vanilla pudding (4 serving size)
1 1/4 c. milk
1 1/2 c. blueberries, pureed
1/2 tsp. cinnamon
1 (9 inch) graham cracker pie crust
1 tsp. lemon juice
3 1/2 c. Cool Whip

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

Prepare remaining package of pudding, with remaining 1 cup of milk, as directed on package for pie. Add 1/2 teaspoon of lemon juice. Pour into a bowl and cover with plastic wrap. Chill about 1 hour until cold (or place in freezer for 30 minutes).

Fold in 1 cup of Cool Whip and spoon over blueberry layer.

Combine remaining Cool Whip and 1/2 teaspoon lemon juice.

Freeze 1 hour or refrigerate 3 hours. Garnish with blueberries.