1 (8") pie shell
1 1/2 c. milk
1 pkg. vanilla pudding
1/2 c. heavy cream, whipped
2 c. blueberries, fresh or frozen
1 tbsp. cornstarch
2 tbsp. sugar
1 tsp. lemon juice

Make pudding using 1 1/2 cups milk. Refrigerate until cold. Whip cream and fold into pudding. Turn into baked crust and refrigerate until firm.

Meanwhile, make blueberry topping. In saucepan place scant cup berries. Add combined cornstarch, sugar and lemon juice and cook over low heat, mashing and stirring until mixture thickens and clears. Add rest of berries. Cool slightly and carefully spoon over pudding in pie shell. Refrigerate until serving time. Spread with whipped cream if desired.