Blueberry Puddin' Pie

• 20 ladyfingers or 20 small cookies
• 2 pkg. vanilla pudding
• 3 c. milk
• 2 tsp. grated orange rind
• 1/2 c. flaked coconut
• 2 c. fresh or dry packed frozen blueberries, rinsed and drained
• 1 c. heavy cream
• 1/4 c. confectioners sugar
• 1 tsp. vanilla

1. Line bottom and sides of 9-inch pie plate with halved ladyfingers or cookies.
2. Cook pudding according to directions, using 3 cups of milk; add orange rind while it is cooking.
3. Stir in coconut.
4. Chill.
5. Stir well and spoon 1/2 of mixture into pie pan. Spread 1/2 or more of the blueberries.
6. Cover with remaining pudding.
7. Whip heavy cream with sugar and vanilla until stiff; spoon cream on pie.
8. Sprinkle with blueberries.
9. Chill until ready to serve.

ladyfingers, vanilla pudding, milk, orange rind, flaked coconut, frozen blueberries, heavy cream, confectioners sugar, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928162 (may not work)